Potato, Leek, and Fennel Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons olive oil
  • 3 large leeks, white and light green parts sliced thin
  • 1 fennel bulb, cored and sliced thin, fronds reserved for garnish
  • 2 celery stalks, sliced thin
  • 3 garlic cloves, minced
  • 1 teaspoon Kosher salt
  • 1 - 1¼ pounds russet potatoes, scrubbed and chopped into ½ inch pieces (optionally peeled)
  • 3 - 3½ cups vegetable broth
  • ½ cup heavy cream
  • 2 pieces extra thick cut turkey bacon
  • Freshly ground black pepper
Instructions
  1. In a medium-sized heavy bottom pot, heat olive oil over medium heat. Add leeks, fennel, celery, garlic, and salt and cook until vegetables soften, about 5-7 minutes, stirring occasionally. Add in potatoes and give it a stir.
  2. Add in vegetable broth and bring to a boil. Reduce heat, cover, and simmer soup for 25-30 minutes, until potatoes are tender.
  3. Let soup cool slightly, then puree using an immersion blender or food processor. Stir in heavy cream. If too thick, add a bit more broth. Adjust salt to taste.
  4. In a small saucepan, cook bacon until slightly crispy. Cut into ½ inch pieces and set aside.
  5. Ladle soup into bowls and garnish with bacon, fennel fronds, and freshly ground black pepper.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/10/26/potato-leek-fennel-soup/