Leek, Fennel and Potato Soup

Leek, Potato and Fennel Goodness: (photos from Wikipedia)



Leeks are a popular fall vegetable and I love them. Add some fennel and I am in heaven. I make a large batch, freeze it, can it, or most of the time, we just eat it for a week. This is one of my favorites! Here is a simple recipe.

Leeks (2-4) I use almost all of the leek, I don’t throw the green part away, just trim the edges. Make sure to wash the leek well, dirt finds its way all the way through the layers.

I or two fennel bulbs, depending on the size and your love for the vegetable

2 medium size potatoes

Water or broth of your choice

Chop everything up (doesn’t have to be finely chopped). Pour enough liquid (water or broth) to cover the bottom of the pot (2 cups or so) and bring it up to a boil. Once boiling, turn the heat down and let it simmer for a while until all vegetables are very tender. Cool and blend. It will be delicious at this point. Paul often thinks of this soup as baby food. To make it more hearty and adult like, I chop up the potato (versus blending it), add a bit of cream (or sour cream), add chopped hard boiled egg and garnish with a sharp cheese. Yum, my mouth is watering. You can freeze the soup (without adding the dairy) or you can chop up the veggies and process the in a caner at 11 pounds for an hour in pint jars or 75 minutes in quart jars. When you are craving the soup later, just pop the can open, blend, add whatever tickles your fancy and devour!

Enjoy!  What is your leek soup recipe?

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