Velvety Leek Fennel & Potato

Soup

 

Velvety Leek Potato & Fennel

Soup

 

1 leek, sliced vertically rinsed and chopped up to the light green stalk (use the dark green for stocks)

1 onion, peeled, chopped

3 cloves garlic, peeled chopped

5 medium yellow potatoes, peeled & chopped

salt & pepper to taste

1/2 cup chopped fennel (stems can be used) (celery can be substituted)

6 cup vegetable or chicken stock (preferably homemade)

2 tbsp extra virgin olive oil, vegetable or grape seed oil

parsley  or fennel frond for garnish

 

In a preheated medium size pot add oil, onion, garlic, leek and fennel saute for 5-8 min to soften vegetables. Sprinkle with salt & pepper.  Add diced potatoes and continue stirring and cooking on medium heat for another 5min.

Add broth and bring pot up to boil.  Immediately turn down the heat to a simmer and cook until vegetables are fork tender.  Approx. 20-30min. Taste for seasoning.

Using a slotted spoon transfer the larger chunks of vegetables to a blender add some stock just to blend and puree. 

I like leaving a few chunks to add texture so everyone can see the ingredients.

 

Enjoy with love!