Fennel, Leek, and Potato Soup

Welcome back to our recipe blog! Last week we shared a recipe with you on how to use our Accent - Vermentino to make a delicious white wine sauce and this week we’re going to share a recipe with you that will pair amazingly with our Vermentino: Fennel, Leek and Potato Soup.

If you’re anything like me, once October hits I love making soups. With the colder weather slowly moving in there’s nothing better than a hot bowl of soup, it’s just so comforting. With Fennel and Leeks being winter vegetables, this recipe is perfect for those cool fall or cold winter evenings. Fennel and Leeks can be intimidating vegetables to work with but when done right, they are absolutely delicious. Vermentino is one of the few grape varietals that pairs so well with the strong, sultry, licorice flavors of Fennel and really Accents this vegetable well. This warm, hearty, delectable soup recipe is definitely one for the books and we hope you enjoy it!

Fennel, Leek, and Potato Soup

Author: Robin Johnson
Date: 10/12/2022

Prep: 20 mins

Cook: 1 hr

Total: 1 hr 20 mins

This Fennel, Leek, and Potato soup is great for Fall or Winter. Whether you want a smoother creamier soup or more of a chunky and hearty soup this recipe is perfect for those colder nights that will warm you right up!

 Ingredients

4 TBSP butter
4 medium leeks (pale green and white parts only), washed and cut (about 2 cups chopped)
1 CUP thinly sliced fennel bulb
1 CUP chopped onion
2 cloves garlic chopped
6 medium yukon gold potatoes , cut into 1-inch chunks
1 QUART vegetable broth
2 bay leaves
sea salt
black pepper
1/2 CUP heavy cream
1 TBSP lemon

 Instructions

1. Set a heavy-bottomed soup pot over medium heat. Melt butter, add fennel, leeks and onion and turn heat to medium-low. Cook, stirring often, until fennel and leeks are tender and translucent – about 20 - 30 minutes. Vegetables should be cooked thoroughly, but not at all browned – with a few minutes left add in your chopped garlic and stir, making sure not to burn the garlic 2. Add potatoes, bay leaves, broth, and a generous pinch of sea salt. Bring to a boil, then turn down to simmer until potatoes are fork tender, 20 - 30 minutes more. 3. Remove potato chunks and use potato masher to mash potatoes to your preference. For a smoother soup carefully puree the remaining soup in a blender or immersion blender. Return potatoes and blended soup to the pot over medium-low heat or add back potatoes without blending remaining soup for a chunkier soup. Add sea salt and black pepper to taste. Stir in the heavy cream and lemon juice until incorporated, then serve! (:

Print Recipe HERE.