Oh my comfort, this potato leek soup is so good! This version adds fennel for a slight licorice flavor that makes it so delicious and a twist on a classic winter soup. Top your bowl with bacon for a nice crunch and you have a very filling meal.
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Potato leek soup is not complicated and you can have it made in just over a half an hour. The most time-consuming part is chopping up the vegetables. You will need to remove the tough core of the fennel, then chop up the remainder of the white bulb and green stems. You can also save the fennel fronds (the leafy green part) to use as a garnish.
To make potato leek soup even easier, get out your immersion blender for a nice and creamy result. The blender will pulverize the vegetables in a matter of minutes right in the pot. Then you can serve it up hot immediately. Alternatively, you can use your stand blender, but be sure to cool the soup first so you don’t burn yourself during transfer or when blending.
The other great thing about this potato leek soup is that you can adjust it for various diets and still retain the flavor since the fennel, garlic, and leeks really pack a punch. To make it vegetarian, omit the bacon and be sure to use vegetable broth. For a vegan version, do the same thing except also omit the heavy cream. You could also try using cashew cream or almond milk to make it creamier, but this may slightly alter the flavor.
However you choose to make this soup I promise you will get a bowl full of the ultimate fall and winter comfort!
Potato, Fennel, and Leek Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 3-4 leeks thinly sliced
- 1 fennel bulb cored and thinly sliced
- 2 cloves garlic crushed
- 2 large potatoes diced (no need to peel)
- 4 cups chicken or vegetable stock
- 1/2 cup heavy whipping cream optional
- 1/4 pound 4 strips bacon, chopped (optional)
- salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning just until vegetables soften, about 5 minutes.
- Increase heat to medium-high, add potatoes and stir. Add stock and bring to a boil. Reduce heat and let soup simmer about 20 minutes until vegetables are all very soft.
- Let soup cool until no longer steaming and then blend, using an immersion blender until it has a smooth, velvety consistency. Season generously with salt and pepper, and stir in cream if using.
- Cook bacon in a skillet until crisp. Ladle soup into bowls. Crumble bacon on top.
Notes
