After we bought a bunch of leeks and fennel at the vegetable stand last week, I’ve been trying to figure out different recipes to use either or both. The beet, fennel, pomegranate salad was one recipe. This potato, leek, fennel soup is another. I’ve generally had an aversion to using leeks because of how sandy they can be. But last week I finally decided that was ridiculous and I should probably just learn how to wash them properly. Any kind of potato will do for this recipe, but I used a combination of baby red and baby yukon gold because it’s what I had on hand. The fennel in this recipe is very mild and adds an interesting dimension of flavor without being overpowering.
The Recipe
Serves 4-5
splash of olive oil
4 cups of potatoes, diced large
1 fennel bulb, sliced thin
2 leeks, cleaned and sliced
6 cups vegetable broth
salt and fresh ground pepper to taste
1/8 tsp ground red pepper (or to taste)
To clean the leeks: cut off 1 inch of the bottom root part. Cut off the tops of the greens. Slice the leek in half lengthwise and wash with cold water, spreading apart the layers to get the water in between them. Make sure there is no dirt or sand left, or you’re in for an unpleasant surprise in your soup. Slice into small slices. Wash the fennel bulb and slice thin. You can chop it into smaller pieces, so they will cook faster. Dice the potatoes. I left the skins on, but if you prefer, you can peel the potatoes first.
Add a splash of olive oil to a large pot. Saute the leeks and fennel for 5-10 minutes, until slightly soft. Add the red pepper and some freshly ground pepper. Add the potatoes and saute for 5 minutes more. Add the vegetable broth. Let simmer for 30 minutes until the potatoes are soft. Blend with an immersion blender, or in batches in the food processor. I like to leave some big chunks of potato to give it a little extra texture. You can do that or blend it until it’s all smooth–your choice! Taste and adjust seasonings as needed. Reheat before serving. Serve with a sprig of fennel frond on top to give it a little pizazz.
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