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Leek and Fennel Soup

Leek and Fennel Soup

Name: Leek and Fennel Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: World
Ingredients: Leek 1 large; Fennel bulb 1; Olive oil 2 tbsp; Celery 2 stalks; Garlic 3 cloves; Kosher Salt 1 tsp; Potatoes 1 - 1¼ pounds; Vegetable broth 3 - 3½ cups; Heavy cream ½ cup; Turkey bacon 2 pieces; Black pepper

Welsh Leek Soup with Turkey Bacon

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Like 9
50m
Serves 4
Easy
(10)

Ingredients

	1 large Leek white and light green parts thinly sliced
	1 Fennel bulb cored and sliced thin, fronds reserved for garnish
	2 tbsp Olive oil
	2 stalks Celery thinly sliced
	3 cloves Garlic minced
	1 tsp Kosher Salt
	1 - 1¼ pounds Potatoes russet, scrubbed and chopped into ½-inch pieces (optionally peeled)
	3 - 3½ cups Vegetable broth
	½ cup Heavy cream
	2 pieces Turkey bacon extra thick cut
	Black pepper freshly ground, to taste

Nutritional information

328

Calories

15.6g

Fat

40.2g

Carbohydrate

9.5g

Protein

27mg

Cholesterol

1311mg

Sodium

Cuisine:

Ingredients

1 large Leek
white and light green parts thinly sliced
1 Fennel bulb
cored and sliced thin, fronds reserved for garnish
2 tbsp Olive oil
2 stalks Celery
thinly sliced
3 cloves Garlic
minced
1 tsp Kosher Salt
1 - 1¼ pounds Potatoes
russet, scrubbed and chopped into ½-inch pieces (optionally peeled)
3 - 3½ cups Vegetable broth
½ cup Heavy cream
2 pieces Turkey bacon
extra thick cut
Black pepper
freshly ground, to taste

Leek and Fennel Soup

Enjoy this original, homemade Leek and Fennel Soup which is creamy and deliciously filling. I use about a pound of potatoes for this recipe and 3 large leeks. Fennel, leeks and garlic are my go to ingredients for flavor in the soup and I add a thick heavy cream to bring it all together. Garnish with some fennel fronds and thick-cut, turkey bacon for the finishing touches.

To make Leek and Fennel Soup, you will need the following ingredients:

Steps to make Leek and Fennel Soup

1	Sauté vegetables	10
In a medium-sized heavy bottom pot over medium heat, heat 2 tablespoons of olive and add 3 thinly sliced, large leeks, 1 bulb of thinly sliced fennel, 2 thinly sliced celery stalks, 3 cloves of minced garlic, and 1 teaspoon of kosher salt. Sauté, for about 5-7 minutes until vegetables have softened.
2	Add potatoes	1
Stir in 1- 1¼ pounds of potatoes chopped into ½-inch pieces.
3	Add vegetable broth	4
Pour in 3 cups of vegetable broth and bring to a boil.
4	Simmer soup	30
Once boiling, reduce heat and simmer for about 30 minutes until potatoes are cooked.
5	Blend	5
Allow soup to cool slightly before transferring to a food processor or blender to purée for a few minutes.
6	Add heavy cream	1
Pour in ½ cup of heavy cream and stir to combine through. If too thick, add a little more vegetable broth. Season with salt to taste.
7	Cook bacon	3
In a small saucepan, cook 2 pieces of turkey bacon until crispy.
8	Chop bacon	1
Once cooked, chop bacon into ½-inch pieces and set aside for serving.
9	Serve
Ladle soup into serving bowls and garnish with crispy bacon, a few fennel fronds and some freshly ground black pepper!

Do you love making soup? Then it is time to add this Leek and Fennel Soup to your list! Share your other favorite soup recipes with us and tag #cookmerecipes in your own pages online!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.