Potato, Leek & Fennel Soup Recipe

Name: Potato, Leek & Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 large leeks, white and light green parts sliced thin; 1 fennel bulb, cored and sliced thin, fronds reserved for garnish; 2 celery stalks, sliced thin; 3 garlic cloves, minced; 1 teaspoon Kosher salt; 1 - 1 1/4 pounds russet potatoes, scrubbed and chopped into 1/2 inch pieces (optionally peeled); 3 - 3 1/2 cups vegetable broth; 1/2 cup heavy cream; 2 pieces extra thick cut turkey bacon; freshly ground black pepper

Servings: persons

2 tablespoons olive oil
3 large leeks, white and light green parts sliced thin
1 fennel bulb, cored and sliced thin, fronds reserved for garnish
2 celery stalks, sliced thin
3 garlic cloves, minced
1 teaspoon Kosher salt
1 - 1 1/4 pounds russet potatoes, scrubbed and chopped into 1/2 inch pieces (optionally peeled)
3 - 3 1/2 cups vegetable broth
1/2 cup heavy cream
2 pieces extra thick cut turkey bacon
freshly ground black pepper

1
In a medium-sized heavy bottom pot, heat olive oil over medium heat. Add leeks, fennel, celery, garlic, and salt and cook until vegetables soften, about 5-7 minutes, stirring occasionally. Add in potatoes and give it a stir.
2
Add in vegetable broth and bring to a boil. Reduce heat, cover, and simmer soup for 25-30 minutes, until potatoes are tender.
3
Let soup cool slightly, then puree using an immersion blender or food processor. Stir in heavy cream. If too thick, add a bit more broth. Adjust salt to taste.
4
In a small saucepan, cook bacon until slightly crispy. Cut into 1/2 inch pieces and set aside.
5
Ladle soup into bowls and garnish with bacon, fennel fronds, and freshly ground black pepper.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 large leeks, white and light green parts sliced thin, 1 fennel bulb, cored and sliced thin, fronds reserved for garnish, 2 celery stalks, sliced thin, and more.

Yes, Potato, Leek & Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Leek & Fennel Soup

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