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Fennel and Leek Soup with Potatoes Recipe

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This creamy and comforting Fennel and Leek Soup with Potatoes is a delightful blend of tender leeks, aromatic fennel, and Yukon gold potatoes simmered to perfection and pureed into a smooth, velvety soup. Enhanced with garlic, seasoned simply, and enriched with a touch of heavy cream and fresh chives, it’s a perfect dish for a cozy lunch or light dinner.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Vegetables

  • 4 leeks (sliced, about 4 cups; white and light green parts only)
  • 2 fennel bulbs (sliced; about 3 cups)
  • 2 Yukon gold potatoes (cubed; about 4 cups)
  • 4 cloves garlic (minced)
  • ½ cup sliced chives

Liquids & Oils

  • 2 tablespoons extra virgin olive oil
  • 4 cups vegetable broth
  • ½ cup heavy cream

Seasonings

  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Sauté the leeks: Warm the extra virgin olive oil in a soup pot or Dutch oven over medium heat. Add the sliced leeks and cook for about 5 minutes until they become tender and fragrant.
  2. Add garlic and seasoning: Stir in the minced garlic, salt, and black pepper. Cook for an additional minute to release the garlic’s aroma, being careful not to let it brown.
  3. Cook the vegetables: Add the sliced fennel bulbs, cubed Yukon gold potatoes, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then reduce heat to maintain a simmer. Cover the pot and cook for 20 to 25 minutes until the potatoes are fork-tender.
  4. Puree the soup: Remove the soup from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If using an upright blender, carefully blend in batches and return the soup to the pot.
  5. Add cream: Stir most of the heavy cream into the pureed soup to enrich the texture and flavor, reserving a few tablespoons for garnish.
  6. Serve: Ladle the hot soup into bowls. Drizzle each with the reserved cream and sprinkle with freshly sliced chives. Optionally, garnish with fennel fronds if available. Enjoy immediately for the best taste.
  7. Feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments section to share your experience.

Notes

  • If you don’t have an immersion blender, carefully ladle the soup in batches into a standard blender. Blend until smooth and return to the pot.
  • Fennel fronds can be chopped and used as a fresh, aromatic garnish.
  • For a dairy-free version, substitute the heavy cream with coconut cream or omit it altogether.
  • This soup pairs well with crusty bread or a light salad for a fulfilling meal.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/fennel-and-leek-soup-with-potatoes-recipe/