Serves 4
2 tbsp olive oil
4 leeks, sliced white and light green parts only
6 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 fennel bulbs, sliced
3 russet potatoes, cubed (about 4 cups)
6 cups vegetable broth
1/2 cup milk (I used oat milk)
1 cup sliced chives, for garnish
Warm the olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and cook for about 5 minutes until tender. Stir in the garlic, salt, and pepper, and cook for an additional minute.
Add the fennel, potatoes, and vegetable broth to the pot. Increase the heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the potatoes are fork-tender.
Remove the soup from heat. Use an immersion (handheld) blender to puree the soup right in the pot. See notes for instructions on using an upright blender.
Stir the milk into the soup.
Ladle the soup into bowls and sprinkle with chopped chives. If your fennel bulbs came with their fronds, feel free to use those as a topping too.Â
Other toppings: croutons
1 cup = 135 calories