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Potato Leek and Fennel Soup

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


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)


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.