There’s just something about a creamy soup on a chilly evening, isn’t there? Especially when it’s packed with seasonal goodies. I’m talking about that hug-in-a-bowl feeling! And let me tell you, fennel and leeks together? Total game-changer. They’ve got this subtle sweetness that just *works*.
I actually stumbled upon this *Fennel and Leek Soup Recipe with Potatoes and Cream* years ago at a tiny farmers market. This sweet old lady was handing out samples, and wow! I was hooked. It’s been a staple in my kitchen ever since. This isn’t your average soup, trust me. The fennel gives it a little something special and unique!
Why You’ll Love This Fennel and Leek Soup Recipe with Potatoes and Cream
Quick and Easy Fennel and Leek Soup Recipe with Potatoes and Cream
Seriously, who has time for complicated recipes during the week? Not me! This *Fennel and Leek Soup Recipe with Potatoes and Cream* is ready in under an hour. You just chop, simmer, and blend! It’s perfect for those nights when you need something comforting, fast.
Creamy and Delicious Fennel and Leek Soup Recipe with Potatoes and Cream
Okay, let’s talk flavor. That creamy texture combined with the sweetness of fennel and leeks? It’s just amazing. The potatoes make it extra hearty, and that little drizzle of cream at the end? Don’t even get me started! My favorite part is how it all just melts in your mouth.
Vegetarian Fennel and Leek Soup Recipe with Potatoes and Cream
Yep, this *Fennel and Leek Soup Recipe with Potatoes and Cream* is totally vegetarian! It’s packed with veggies and so satisfying. Even meat-eaters will love it, I promise. It’s a great way to get your veggie fix in a warm and comforting bowl.
Ingredients for Fennel and Leek Soup Recipe with Potatoes and Cream
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Fennel and Leek Soup Recipe with Potatoes and Cream. And hey, don’t skimp on the fresh stuff, okay?
- 2 tablespoons extra virgin olive oil – This is the base, so use good stuff!
- 4 leeks – sliced (about 4 cups) – white and light green parts only. Give ’em a good wash, they can be sandy!
- 4 cloves garlic – minced. I’m a garlic fiend, so sometimes I throw in an extra clove!
- ½ teaspoon salt – More or less to taste, of course!
- ¼ teaspoon black pepper – Freshly ground is always best, if you’ve got it!
- 2 fennel bulbs – sliced (about 3 cups). That licorice-y flavor is key!
- 2 Yukon gold potatoes – cubed (about 4 cups). These make the soup extra creamy.
- 4 cups vegetable broth – Use your favorite brand!
- ½ cup heavy cream – For that luscious finish.
- ½ cup sliced chives – For garnish. Adds a pop of color and fresh flavor.
See? Nothing too crazy! Just simple ingredients that come together to make something truly special.
How to Make Fennel and Leek Soup Recipe with Potatoes and Cream: Step-by-Step Instructions
Sauté the Leeks and Garlic
Okay, first things first, grab your soup pot! Heat up that olive oil over medium heat. Now, toss in those sliced leeks. Remember, just the white and light green parts! Cook ’em for about 5 minutes, until they’re nice and tender. Then, stir in that minced garlic, salt, and pepper. Cook for another minute. Careful not to burn the garlic!
Simmer the Fennel and Leek Soup Recipe with Potatoes and Cream
Alright, next up, add the sliced fennel, cubed potatoes, and vegetable broth to the pot. Crank up the heat and bring it to a boil. Once it’s boiling, reduce the heat to low. You want a gentle simmer. Cover the pot and let it cook for about 20 to 25 minutes, or until those potatoes are fork-tender. You’ll know they’re ready when a fork slides in easily. That’s the key to a creamy soup!
Blend and Finish the Fennel and Leek Soup Recipe with Potatoes and Cream
Now for the fun part! Take the pot off the heat and grab your immersion blender. Blend the soup right in the pot until it’s smooth and creamy. If you don’t have an immersion blender, no worries! Just let the soup cool a bit and blend it in batches in a regular blender. Be careful, hot soup can splatter! Once it’s blended, stir in most of the heavy cream, leaving a few tablespoons for drizzling. Ladle the soup into bowls, drizzle with the remaining cream, and sprinkle with those chopped chives. If your fennel came with fronds, use those too for extra flavor! Enjoy!
Tips for the Best Fennel and Leek Soup Recipe with Potatoes and Cream
Choosing the Right Leeks and Fennel
Okay, listen up, because this matters! For the best *Fennel and Leek Soup Recipe with Potatoes and Cream*, you want firm, white leeks with bright green tops. Avoid anything wilted or bruised, okay? For the fennel, look for bulbs that are heavy for their size. The fronds should be a vibrant green. That means they’re fresh!
Achieving the Perfect Creamy Texture in Your Fennel and Leek Soup Recipe with Potatoes and Cream
Want that velvety smooth texture? Make sure those potatoes are cooked all the way through! And when you’re blending, don’t be shy! Blend it until it’s *super* smooth. If it’s too thick, add a little more broth. Too thin? Simmer it a bit longer to reduce. And hey, that cream? Add as much or as little as you like! It’s your soup, after all!
Ingredient Notes and Substitutions for Fennel and Leek Soup Recipe with Potatoes and Cream
Sometimes you’re missing an ingredient, right? Don’t sweat it! Here are a few swaps you can make in this Fennel and Leek Soup Recipe with Potatoes and Cream. It’ll still be delicious, I promise! Just a little different.
Leek Substitutions
So, no leeks? No problem! Yellow onions or even shallots work pretty well. Just use about 2 cups sliced. The flavor will be a bit stronger, but hey, it’s still yummy!
Cream Substitutions
Want a dairy-free version? Easy peasy! Use coconut cream or cashew cream instead of heavy cream. Adds a lovely richness, and it’s totally vegan!
Serving Suggestions for Your Fennel and Leek Soup Recipe with Potatoes and Cream
Okay, so you’ve got this amazing soup… what to serve with it? Grilled cheese is *always* a winner, right? Or how about some crusty bread for dipping? A simple side salad works, too! My personal fave? A sprinkle of toasted croutons on top for extra crunch!
How to Store and Reheat Your Fennel and Leek Soup Recipe with Potatoes and Cream
Got leftovers? Lucky you! This soup keeps like a dream. Just let it cool completely, then pop it in an airtight container in the fridge. It’ll be good for about 3-4 days. To reheat, just warm it up on the stovetop or in the microwave. Easy peasy!
Frequently Asked Questions About Fennel and Leek Soup Recipe with Potatoes and Cream
Got questions about this creamy, dreamy soup? I’ve got answers! Here are some things folks often wonder about my *Fennel and Leek Soup Recipe with Potatoes and Cream.*
Can I freeze Fennel and Leek Soup Recipe with Potatoes and Cream?
Yep, you sure can! Just let it cool completely first. It’s best without the cream though, as dairy can sometimes get a weird texture when frozen. Add the cream after thawing and reheating!
How long does Fennel and Leek Soup Recipe with Potatoes and Cream last in the refrigerator?
It will last for about 3-4 days in the fridge. Make sure it’s in an airtight container, okay? Perfect for meal prepping!
Can I make Fennel and Leek Soup Recipe with Potatoes and Cream vegan?
Absolutely! Just swap out the heavy cream for coconut cream or cashew cream instead of heavy cream. Easy peasy, and still super delicious!
Nutritional Information for Fennel and Leek Soup Recipe with Potatoes and Cream
Okay, a quick note about the nutrition info! Just so you know, the nutrition information can vary a lot depending on the exact brands and ingredients you use. So, the numbers I’m giving you here are just estimates. Don’t take ’em as gospel, okay?
Print
Heavenly Fennel and Leek Soup Recipe That Vanquishes Winter
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Creamy and flavorful fennel and leek soup with potatoes.
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 leeks – sliced, about 4 cups; white and light green parts only
- 4 cloves garlic – minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 fennel bulbs – sliced; about 3 cups
- 2 Yukon gold potatoes – cubed; about 4 cups
- 4 cups vegetable broth
- ½ cup heavy cream
- ½ cup sliced chives
Instructions
- Warm the olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and cook for about 5 minutes until tender. Stir in the garlic, salt, and pepper, and cook for an additional minute.
- Add the fennel, potatoes, and vegetable broth to the pot. Increase the heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the potatoes are fork-tender.
- Remove the soup from heat. Use an immersion (handheld) blender to puree the soup right in the pot.
- Stir most of the heavy cream into the soup, reserving a few tablespoons to drizzle on each bowl of soup.
- Ladle the soup into bowls, top with a drizzle of cream, and sprinkle with chopped chives. If your fennel bulbs came with their fronds, feel free to use those as a topping too. Enjoy!
Notes
- For using an upright blender, let the soup cool slightly, then blend in batches.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 50mg
