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:
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.
Stir in 1- 1¼ pounds of potatoes chopped into ½-inch pieces.
Pour in 3 cups of vegetable broth and bring to a boil.
Once boiling, reduce heat and simmer for about 30 minutes until potatoes are cooked.
Allow soup to cool slightly before transferring to a food processor or blender to purée for a few minutes.
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.
In a small saucepan, cook 2 pieces of turkey bacon until crispy.
Once cooked, chop bacon into ½-inch pieces and set aside for serving.
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!
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