Creamy Fennel and Leek Soup

A velvety soup featuring tender fennel and leeks simmered with potatoes and cream for comforting, aromatic warmth.

Cuisine: French

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 2 tbsp butter
• 1, white part only, thinly sliced leek
• 1, finely diced fennel bulb
• 1, finely chopped onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1/2 cup, diced potatoes
• 1/2 cup heavy cream
• to taste salt

Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 sliced leek and cook for 3 minutes until softened.
2. Step 2: Stir in 1 finely diced fennel bulb and 1 chopped onion, cooking for 5 minutes until vegetables are tender.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 4 cups vegetable broth and add 1/2 cup diced potatoes. Bring to a simmer and cook for 15 minutes until vegetables are very soft.
5. Step 5: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Step 6: Stir in 1/2 cup heavy cream and heat gently for 2 minutes without boiling. Season with salt to taste before serving.