Potato Leek Soup With Fennel And Watercress Recipes

FENNEL AND LEEK SOUP WITH POTATOES

Steps:

• 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. See notes for instructions on using an upright blender.
• 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!
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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.

POTATO, LEEK AND FENNEL SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.