New Roots Organics
Organic Recipes > Soup or Stew > Potato, Leek and Fennel Soup



Potato, Leek and Fennel Soup (Serves Serves 8)
courtesy of Jeanne Silvestri, Bon Appetit

This recipe can be prepared in 45 minutes or less.

The fennel is the special flavor in this soup.

I sometimes add a little white wine or sherry to the pot when the leeks are simmering in the butter.

And if you would like to make the soup a little richer, add a small amount of heavy cream or half and half to the soup at the end. A squeeze of lemon and chopped parsley are great additions too!

Ingredients
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
2 28oz boxes of low-salt chicken or vegetable broth (or use a combination of broth and water or milk
2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)




Method
  1. Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. OR, if you have an immersion, hand blender, you can blend it right in the pot on the stove! Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.






 
Why New Roots?
We can give you reasons until apples grow out of our ears. Check out our top 6 reasons for New Roots.
 
 
Hungry For Good Health?
Start eating better next week.
sign up today!
 
 
Site of the Week
Mt. Townsend Creamery aims to bring new life to dairy by creating wonderful cheese. From the beginning, we have prioritized using high-quality milk. Today Mt. Townsend’s cheeses are handcrafted from the milk of a single herd of 250 cows that live and graze on a family-owned farm, in Sequim, whose owners have been raising dairy cows for generations. https://mttownsendcreamery.com