Potato-Leek Soup with Fennel

By aiati

Creamy, delicious, stick your ribs soup. Great on a cold fall or winter day with a hearty homemade bread.

Ingredients

• 3 tablespoons olive oil
• 2 leeks, including tender green parts, coarsely chopped
• 2 fennel bulbs, about 1 pound, thinly sliced
• 2 baking potatoes, about 1 pound, peeled and coarsley chopped
• 6 cups chicken or vegetable stock
• Salt and pepper to taste

Details

Servings 6
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

In a soup pot over medium heat, warm the oil. Add the leeks and saute, stirring occasionally, until soft, 4-5 minutes. Add the fennel and potatoes and occasionally, until slightly softened, about 10 minutes longer.

Add the stock and bring to a simmer. Partially cover and cook until the vegetables are completely softened, about 20 minutes.

In a blender or food processor, puree the soup in batches until smooth and return the soup to the pot. Alternatively, process with a handheld blender in the pot until smooth. Season to taste with salt and pepper. Return the soup to medium heat and reheat gently.

Ladle the soup into warmed bowls and garnish with fennel leaves. Serve immediately