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Fennel and Leek Soup with Potatoes Recipe

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4.2 from 3 reviews

This creamy Fennel and Leek Soup with Potatoes is a comforting and flavorful dish perfect for a cozy meal. Featuring tender leeks, aromatic fennel, and creamy Yukon gold potatoes blended into a smooth soup, it is finished with a touch of heavy cream and fresh chives for garnish.

Ingredients

Soup Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 leeks (sliced, about 4 cups; white and light green parts only)
  • 4 cloves garlic (minced)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 fennel bulbs (sliced; about 3 cups)
  • 2 Yukon gold potatoes (cubed; about 4 cups)
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • ½ cup sliced chives

Instructions

  1. Warm the olive oil: Heat the olive oil in a soup pot or Dutch oven over medium heat to prepare for cooking the vegetables.
  2. Sauté the leeks: Add the sliced leeks and cook for about 5 minutes until they become tender and aromatic. Stir frequently to prevent browning.
  3. Add garlic and seasonings: Stir in the minced garlic, salt, and black pepper, cooking for an additional minute to release the garlic’s fragrance without burning it.
  4. Add fennel, potatoes, and broth: Incorporate the sliced fennel bulbs, cubed Yukon gold potatoes, and vegetable broth into the pot.
  5. Simmer the soup: Increase heat to bring the soup to a boil, then reduce to a simmer. Cover the pot and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  6. Puree the soup: Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer batches to an upright blender to puree.
  7. Stir in cream: Mix most of the heavy cream into the soup for a rich texture, reserving a few tablespoons to drizzle on top when serving.
  8. Serve and garnish: Ladle the soup into bowls, drizzle with reserved cream, and sprinkle with sliced chives. Optionally, garnish with fennel fronds if available. Enjoy warm.

Notes

  • If using an upright blender, blend the soup in batches and ensure the lid is vented to allow steam to escape to prevent splattering.
  • Leeks should be washed thoroughly to remove grit between layers before slicing.
  • For a lighter version, substitute heavy cream with half-and-half or coconut cream.
  • Fennel fronds make a lovely fresh garnish adding subtle anise flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/fennel-and-leek-soup-with-potatoes-recipe/