I came up with this recipe last winter, I think, when we got a CSA box with fennel and leeks, and I thought to myself: what on earth can I make with fennel? So I made up a fennel-leek-potato soup (since I love potato-leek soup). It’s light enough that it needs something else with it – bread (if you eat it), salad (like you see in the photo), or maybe it’s a starter for your main meal. Regardless, it’s a good winter soup.
Fennel-Leek-Potato Soup
Saute in olive oil:
2 leeks, cleaned and sliced, white and light green parts only
2 celery stalks, sliced
1 diced fennel bulb
Once they’re soft, add:
~6 yukon gold potatoes, diced (I had red potatoes on hand, so I used those instead this time – probably about a pound’s worth.)
2 minced garlic cloves
~0.25c minced parsley
3c chicken stock (I subbed in vegetable stock in this batch. Again, it was to hand.)
5c water
Bring to a boil, then simmer for ~45 minutes. Puree with an immersion blender, stir in 0.5c heavy cream, add salt & pepper to taste.