As the weather starts to turn nippy at night, signaling summer has left us, I like to prepare a comforting bowl of soup.
Potato leek soup is a European classic served from France to Sweden to Scotland and Wales. It’s usually just a simple purée, and I’ve enjoyed it with many variations, but without a doubt, my favorite is a recipe that adds fennel.
Fennel is a bulb that has a delicate anise flavor. A member of the carrot family, fennel is easy to slice with a sharp knife and has a crisp texture similar to celery. It is wonderful in salads, shredded and dressed with an assertive vinaigrette. When fennel is sautéed, it takes on a sweet flavor and becomes very tender. And as an extra bonus, it’s low in calories and high in vitamin C and potassium. You’ll also notice that there is no cream in the soup, since the potatoes add a rich, creamy flavor, so it’s a good choice for vegans if you also want to sub vegan butter.
Fresh fennel is available in most produce sections from October to March. I’ve been making this recipe for decades, and it never gets old.
Fennel needs to be cored and then sliced. Don’t forget to save some of the fennel sprigs for garnishing. For a beautiful presentation, the light, green-colored soup is sprinkled with bright green fennel sprigs on top. If you love anise flavor, add Pernod so the fennel flavor will be pronounced.
Although you can use Idaho baking potatoes, I like the creaminess of yellow potatoes. You can serve this as a first course in smaller portions or as your main course with some crusty whole-wheat bread. If you want to “fancy it up,” garnish with crispy bacon or onion pieces. To drink: Serve a California chardonnay or fresh cider (the alcoholic version).
Fennel, Potato, and Leek Soup
Serves 6 to 8
- 2 fennel bulbs with 2 inches stalk (about 1 pound)
- 2 medium baking or yellow potatoes (about 1 pound)
- 3 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 medium leeks, white part only, cleaned and coarsely chopped
- 2 quarts chicken or vegetable stock
- Salt and white pepper
- 2 teaspoons Pernod (optional)
Use a sharp knife to remove core from fennel and slice it. Reserve some sprigs for garnish. Peel potatoes and chop coarsely.
In a medium soup pot, heat butter and oil over medium heat. Add leeks and sauté, stirring occasionally, until soft, about 5 minutes. Add fennel and potatoes and continue sautéing for 10 more minutes or until softened.
Add stock and bring to simmer on high heat. Reduce heat to medium-low, partially cover, and cook for 30 minutes.
Purée soup in a food processor or in a blender and return to pot, or purée in the pot with a hand blender. Add salt, pepper, and Pernod, if desired. Taste for seasoning.
Ladle into soup bowls and decorate with fennel sprigs or any other garnish that suits you.
The soup may be kept in the refrigerator for up to three days.
