The cooler weather we had the last few days has put me in the mood for soup. This thick and creamy soup is so delicious on a chilly fall day! Enjoy it with a crisp kale salad and some homemade rolls and you have a perfect autumn meal!
Potato, Leek and Fennel Soup
Ingredients
- 3 lbs. thin skinned potatoes, such as Red Norland or Yukon Gold
- 3 leeks
- 2 large fennel bulbs
- 2 Tbsp. butter
- 1 quart chicken stock
- 3 cups milk
- 1/4 cup flour
- 1/2 tsp. salt
- 1/4 tsp. pepper
- fennel leaves
- grated chedder cheese (optional)
- sliced smoked salmon (optional)
Instructions
- Thinly slice tender white portion of leeks. Slice fennel bulbs. Chop fennel leaves and save for garnishing later.
- Melt butter over medium heat in a large pan. Add leeks and fennel. Cover, sirring occasionally until soft, about ten minutes. Add broth.
- Wash potatoes and cut into cubes, add to pan. Bring to a boil then simmer until potatoes are tender. Gently mash the potatoes with a potato masher leaving some in chunks.
- In a bowl whisk together milk, flour, salt, and pepper.
- Add to potatoes and boil for five minutes. Add more milk if consistency is too thick. Adjust salt and pepper to taste.
- Garnish with chopped fennel leaves and smoked salmon and/ or chedder cheese.
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