Best 4 Leek Potato Fennel Soup Recipes

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS

Steps:

• Warm the oil in a soup pot.
• Add the leeks and saute.
• Add the fennel and potatoes and continue to saute.
• Add the stock and bring to a simmer.
• Cook until all the vegetables are completely softened.
• Add watercress, cooking it until it's wilted but still bright green.
• Use a handheld blender until smooth.
• Add the salt and white pepper.
• Enjoy!
• For Vegetarian use vegetable broth.

VEGAN FENNEL, POTATO, AND LEEK SOUP

Steps:

• Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.

LEEK, POTATO, & FENNEL SOUP

Steps:

• Heat the oil in a heavy-bottomed pot over medium heat.
• Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning - just until the vegetables soften.
• Turn the heat up to medium-high, add the potatoes, and stir.
• Add the stock, and bring it up to a boil.
• Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.
• Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency.
• Season generously with salt and pepper, and stir in the heavy cream (if using).
• Cook the bacon in a wide skillet until crisp. Gently reheat the soup, without letting it boil. Ladle the soup into bowls, and crumble bacon and sprinkle over chives, to serve.
• You can also cook the bacon first and then substitute bacon fat for the olive oil when cooking the vegetables
• You can skip the cream if you're watching the calories, or stir in a couple tablespoons of crème fraîche or Greek yogurt.
• This soup can be frozen. If freezing, don't add any cream to it. Defrost, reheat, and then add cream, after which you can readjust the seasoning to your taste.