LEEK, POTATO, & FENNEL SOUP
Number Of Ingredients 8
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.
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Muskan gujjar Gujjar
[email protected]Meh. It was okay. I've had better potato soups.
Kabiru Umar
[email protected]This soup is amazing! It's so flavorful and comforting. I love that it's made with healthy ingredients too. I'll definitely be making it again and again.
Cesia Cabrera
[email protected]Not a fan. The soup was bland and the fennel was too strong. I wouldn't recommend this recipe.
PEACE Nwuzor
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the subtle flavor of the fennel. I'll definitely be making it again.
MD. Tamim
[email protected]Great recipe! The soup was easy to follow and turned out delicious. I especially liked the addition of the fennel, which gave the soup a nice anise flavor.
Manan 47
[email protected]This soup is pure comfort food! It's creamy, flavorful, and so easy to make. I love that I can use simple, everyday ingredients to create a dish that's so satisfying.
Walid
[email protected]Not impressed. The soup was too salty and the fennel was overpowering. I won't be making this again.
YASIRMAHMOOD OFFICIAL
[email protected]This soup is a winner! I love the combination of leek, potato, and fennel. It's so hearty and flavorful. I'll definitely be making it again.
FrostyTheBear
[email protected]Delicious and comforting! The leek and fennel added a wonderful depth of flavor to the soup. I served it with a side of crusty bread and it was the perfect meal for a chilly evening.
Brenda Nabwire
[email protected]Meh. It was okay. The soup was a bit too watery for my liking. I think I'll stick to my old potato soup recipe.
Mahi
[email protected]Wow! This soup is amazing! The fennel adds such a unique flavor that really sets it apart from other potato soups. I can't wait to share it with my friends.
joker KoolShepp
[email protected]Not bad! The soup was a bit bland for my taste, but it had a nice consistency. I'll try adding more seasonings next time.
Rehan Sheikh
[email protected]Simple yet satisfying! I followed the recipe exactly and the soup came out thick and flavorful. It's a great way to warm up on a cold day. Will definitely make it again.
Serlym Sailor
[email protected]This soup was a delightful symphony of flavors! The leek, potato, and fennel played beautifully together, and the creamy texture was pure heaven. I added a touch of thyme for an extra burst of flavor, and it turned out perfectly. Definitely a keeper!