Description
A creamy and comforting Fennel and Leek Soup featuring tender potatoes and subtle anise notes from fennel bulbs. This luscious soup is pureed to a smooth texture, enriched with heavy cream, and garnished with fresh chives, making it perfect for a cozy meal.
Ingredients
Vegetables
- 4 leeks (sliced, about 4 cups; white and light green parts only)
- 2 fennel bulbs (sliced; about 3 cups)
- 2 Yukon gold potatoes (cubed; about 4 cups)
- 4 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sliced chives
Liquids & Oils
- 2 tablespoons extra virgin olive oil
- 4 cups vegetable broth
- ½ cup heavy cream
Instructions
- Warm the olive oil: Heat 2 tablespoons of extra virgin olive oil in a soup pot or Dutch oven over medium heat to create a flavorful base for the soup.
- Sauté the leeks: Add the sliced leeks and cook for about 5 minutes until they become tender and fragrant, stirring occasionally to prevent sticking.
- Add garlic, salt, and pepper: Stir in minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper; cook for an additional minute to release their aroma.
- Add fennel, potatoes, and broth: Incorporate the sliced fennel bulbs, cubed Yukon gold potatoes, and 4 cups vegetable broth into the pot. Increase heat until the mixture reaches a boil.
- Simmer the soup: Reduce the heat to maintain a gentle simmer, cover the pot, and cook for 20 to 25 minutes until the potatoes are fork-tender and the flavors meld.
- Puree the soup: Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to an upright blender to puree.
- Add cream: Stir most of the ½ cup heavy cream into the pureed soup for richness, reserving a few tablespoons to drizzle on serving bowls.
- Garnish and serve: Ladle the soup into bowls, drizzle with the reserved cream, and sprinkle with sliced chives. Optionally, garnish with fennel fronds if available. Serve immediately and enjoy!
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Notes
- You can use an upright blender if you don’t have an immersion blender; blend the soup in batches to avoid splattering and allow cooling slightly before blending.
- Fennel fronds make an excellent aromatic garnish, adding a fresh herbal touch to the finished soup.
- To make the soup vegan, substitute the heavy cream with coconut cream or a plant-based cream alternative.
- The soup reheats well; store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
