Description
A comforting and creamy soup featuring fennel, potatoes, and leeks, perfect for chilly evenings.
Ingredients
Scale
- 2 bulbs Fennel (sliced thinly)
- 3 medium Potatoes (peeled and diced)
- 2 Leeks (white and light green parts only, cleaned and sliced)
- 2 tablespoons Unsalted Butter (for sautéing)
- 4 cups Vegetable Broth
- 3 cloves Garlic (minced)
- 3 sprigs Fresh Thyme (added during cooking)
- To taste Salt
- To taste Freshly Ground Black Pepper
- 1 cup Heavy Cream (or whole milk for a lighter version)
- 2 tablespoons Chopped Chives or Parsley (for garnish)
Instructions
- Sauté the vegetables: In a large pot, melt the unsalted butter over medium heat. Add the sliced fennel, leeks, and minced garlic. Stir them occasionally for about 5–7 minutes until the vegetables soften and become fragrant.
- Add the potatoes and broth: Toss in the diced potatoes and pour in the vegetable broth. Add the fresh thyme, salt, and pepper. Bring everything to a gentle boil.
- Simmer: Lower the heat and let the soup simmer for about 15 minutes, or until the potatoes are tender. You’ll know they’re ready when you can easily pierce them with a fork.
- Blend: Remove the thyme sprigs and use an immersion blender to puree the soup until it reaches your desired creaminess. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend it until smooth.
- Stir in cream: Once blended, return the soup to the pot and gradually stir in the heavy cream or whole milk. Heat the soup until warmed through, without bringing it to a boil again. Taste it and adjust the seasoning, if needed.
- Garnish and serve: Ladle the soup into bowls, and sprinkle with chopped chives or parsley for a fresh touch. Enjoy it warm!
Notes
Serve with crusty bread or a refreshing salad for a complete meal. This soup is also freezer-friendly for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
Keywords: soup, creamy soup, fennel soup, potato soup, leek soup, comfort food