Potato, Fennel, and Leek Soup
A modern twist on a classic comfort food. Fennel adds a delicious licorice flavor to this potato 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
Make it vegan: omit whipping cream and bacon and use vegetable stock.