Potato, Leek, and Fennel Soup for Health and Cozy Comfort

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Potato Leek and Fennel Soup


  • Author: Amanda Davison | Co-host of Culinary Alchemy Monday night Clubhouse

Ingredients

1 and 1/2 cup coarsely chopped onion

4 cups sliced leeks, white part only

2 medium potatoes, peeled and diced

1/2 pound fennel, sliced (remove fronds and reserve for garnish)

3 tablespoons butter or oil

4 cups vegetable stock

Salt, white pepper

1 cup half and half (or substitute coconut milk for vegan)


Instructions

Sauté the onion, leeks, potatoes and fennel bulb in butter over medium heat, 8-10 minutes.
Add stock and bring to boil Simmer 20 minutes.
Puree the potato-leek mixture in a blender, or pass through a food mill until smooth.
Season to taste with salt and white pepper.
Add half and half or coconut milk.
Heat through before serving.
Serve in warmed soup plate and garnish with reserved fennel fronds if desired.
Soup may be chilled to make as Vichyssoise.  

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This content is strictly the opinion of Chef Serena Poon and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Serena nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

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