Baby, it’s cold outside!  It was bound to happen sooner or later, I mean, it is winter.  I’m not exactly one of those ‘lovers of the cold weather’ types, I’m more of a lover of the spring and fall.  Seasons without extreme temperatures.  I am not an extremist, apparently!

On these frigid days it is great to come in out of the cold to a warm pot of soup bubbling away on the stove.  It soothes the soul.

This soup is quite easy to make and doesn’t take alot of time.  For something quick and easy the result is super delicious.  That’s a bonus in my book!

Here’s what you will need to serve approximately 6…

Recipe

3 tbsp butter

3 medium fennel, chopped (reserve some fronds)

1 large leek (white and pale green parts only) sliced thin

2-3 large russet potatoes, peeled – 2 inch chop (more potato = thicker soup)

5-6 cups chicken stock (low sodium)

Salt & Pepper to taste

Method

In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.

Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil.  Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.

Now it is time to puree the soup.  The easiest way to do this is with an immersion hand blender.  Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone.  I do like when there is one or two small chunks remaining.  If you don’t have an immersion blender things do get a bit more high-maintenance…you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.

Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

Potato Fennel and Leek Soup

 

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Author: Feasts And Fotos

Ingredients

• 3 tbsp butter
• 3 medium fennel, chopped (reserve some fronds)
• 1 large leek (white and pale green parts only) sliced thin
• 2-3 large russet potatoes, peeled - 2 inch chop (more potato = thicker soup)
• 5-6 cups chicken stock (low sodium)
• Salt & Pepper to taste

Method

1. In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.
2. Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil.  Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.
3. Now it is time to puree the soup.  The easiest way to do this is with an immersion hand blender.  Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone.  I do like when there is one or two small chunks remaining.  If you don't have an immersion blender things do get a bit more high-maintenance...you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.
4. Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

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