Leek Potato and Fennel Soup. This is comfort in a bowl. Fresh, light, filling and dairy-free so you can go for that second bowl.
Fennel is quickly becoming a spring staple in my house. There’s something about this anise tasting, aromatic and flavorful herb that I have fallen in love with.
Fennel is great on its own, raw, but this time I’m blending it up in a soup. With more of our favorite vegetables.
Soup always seems to be in order when making something for friends and family. There’s something so comforting about it. Maybe it’s the warm bowl, liquid creamy texture or even knowing that the soup was homemade.
When we moved here to Madison, I knew one person, my friend Joe. We knew each other from California and when my friends learned that we were moving to Madison, they told me Joe and his wife, Rina, were moving here too. We immediately got in touch and had lunch together at Sol’s on the Square, this Korean restaurant in Madison.
There are certain people that you meet in life, where you know the minute you meet them that they are special and kind. This is how I felt when I met Rina. We immediately became great friends and connected over food, cooking and exploring the city of Madison together. My daughters also felt an instant connection with Rina . . she is so great with them and always full of hugs, treats and laughter.
Rina is sick and is slowly working foods back into her diet. I made this soup for her, and to see her even eat 4 bites was amazing.
Rina, if you read this blog post, know that I love you and I am praying for you every day.
This leek, potato and fennel soup is dairy-free and vegan. I wasn’t sure about the creamy factor but my soup loving daughter, Phoebe, had two bowls so even without the heavy cream, it’s still a winner! You can, of course, add heavy cream, coconut milk, or whatever you want but I just added vegetable broth and some salt. The garnishes are also up to you! You can add bacon bits, croutons, shaved parmesan but again, I kept it simple with some thinly sliced radishes (which I love) and finely diced green onions.
BONUS: If you live in Madison, I hope you’re able to attend my Madewell event this Saturday! I’ll be giving away one of these Cast Iron Essential Ovens from Staub (in white!) that night to one lucky person! You have to be present to win.
Sometimes the simplest recipes are the best!
- 2 tablespoons extra virgin olive oil
- 4 leeks, tender white parts only, thinly sliced
- 1½ fennel bulbs, cored and thinly sliced
- 2 cloves garlic, minced
- Kosher salt and pepper to taste
- 3 to 4 Yukon gold potatoes, scrubbed, peeled, and chopped into small dice
- 3¼ cups (or 1 quart/32 fl. oz. box) vegetable broth
- thinly sliced radishes
- finely diced green onions or chives
- Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Cook for about 5 to 8 minutes, or until the vegetables have softened. Add the potatoes and the vegetable broth and bring to a boil. Reduce the heat, cover and let simmer for about 30 minutes.
- Turn off the heat and blend the soup until smooth with an immersion blender, or carefully ladle into a blender to blend. Season with salt and pepper to taste and serve with the thinly sliced radishes and finely diced green onions on top.
Disclosure: This is not a sponsored post. Staub did provide the Cast Iron Essential Ovens for this post and one for the giveaway.