Potato, Leek and Fennel Soup

I’m a work in progress in the kitchen so when I come across easy recipes like this (thanks to a coworker), I have to give it a go. This recipe only requires 5 ingredients: olive oil, leeks, fennel, vegetable broth and russet potatoes. I doubled the amount below to get multiple meals out of the batch. It’s fantastic served hot with sriracha and crusty bread.

fennel leek potato soup 2

Serves 6

  • 1 Tbs. olive oil
  • 2 leeks, white and pale green parts sliced (about 2 cups)
  • 2 medium fennel bulbs, sliced, and fronds reserved for garnish (about 2 cups)
  • 6 cups low-sodium vegetable broth
  • 1 lb. russet potatoes, peeled and cut into ½-inch pieces (about 2 cups)
  1. Heat oil in large saucepan over medium-high heat. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often.
  1. Add broth and potatoes, and bring to a boil. Reduce heat to medium low. Simmer 25 minutes, or until potatoes are very tender.
  1. Purée soup in batches in food processor (I used a hand emulsifier). Return to pot. Season with salt and pepper.
  1. Ladle soup into bowls, garnish with fennel fronds, and serve.

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