Leek Potato and Fennel Soup
Servings: 4 to 6
Ingredients
For the soup:
- 2 tablespoons extra virgin olive oil
- 4 leeks tender white parts only, thinly sliced
- 1 1/2 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
- 3 1/4 cups or 1 quart/32 fl. oz. box vegetable broth
Garnish the soup:
- thinly sliced radishes
- finely diced green onions or chives
Instructions
- 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.