Potato Fennel and Leek Soup
 
 
Author:
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.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/01/13/potato-fennel-and-leek-soup/