Leek, potato and fennel soup

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Leek, potato and fennel soup
Comfort in a bowl - sweet, salty & delicious!
Munching Mongoose leeks
Type Winter
Servings
people
Ingredients
Type Winter
Servings
people
Ingredients
Munching Mongoose leeks
Instructions
  1. Prep the veggies. Peel the potatoes, and dice. Trim leafy greens off the fennel (reserve and use as a garnish, if you like), and slice thinly. Slice the green leaves off the leeks, and discard (or reserve for a stock pot). Cut the end off the leeks, and slice in half lengthways - give them a rinse under some water to remove any dirt, and slice them thinly.
  2. Heat the oil in a large pot over medium heat. Add the leeks, fennel and garlic (and a pinch of salt). Cook until veggies are just soft.
  3. Turn the heat up to medium-high, add the potatoes and stock, and bring to the boil. Then turn down the heat and leave to simmer for about 30 minutes, or until veggies are soft.
  4. Let the soup cool until no longer steaming, and then blend using a hand or stand blender, until super smooth.
  5. Season with salt and pepper, and stir in the cream. Season to taste.
  6. Cook the bacon in a frying pan until crispy.
  7. Meanwhile, gently re-heat the soup, but don't let it boil. Ladle into bowls, crumble or cut the bacon over the top, and sprinkle with fresh chives.
Recipe Notes

Original recipe from The Kitchn

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