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+ servings
4 from 1 vote
Potato, Leek, and Fennel Soup
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

A light, lemony potato, leek, and fennel soup recipe that's perfect in any weather.

Recipe Type: Soup
Makes: 4 servings
Author: Brooklyn Supper
  • 3 tablespoon unsalted butter
  • 4 medium leeks (pale green and white parts only), sliced and rinsed (about 2 cups chopped)
  • 1 cup thinly sliced fennel bulb (for larger bulbs, cut out and discard core), reserve fronds for garnish
  • 8 fingerling potatoes , cut into 1-inch chunks (about 2 heaping cups)
  • 1 quart vegetable broth
  • 2 bay leaves
  • sea salt
  • black pepper
  • 1/2 cup milk
  • 1 tablespoon lemon
  • 2 tablespoons minced chives
  1. Set a heavy-bottomed soup pot over medium heat. Melt butter, add fennel and leeks, 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 – edge heat lower as needed.
  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. Use tongs to remove potato chunks, and push through a ricer or food mill. Carefully puree the remaining soup in a blender. (Always use caution when blending hot soup. Divide soup in to batches if your blender is small.) Return riced potatoes and blended soup to the pot. Warm soup over medium-low heat. Add sea salt and black pepper to taste. Finally, stir in the milk and lemon juice.
  4. Serve soup with minced fennel fronds, chives, and a twist of freshly ground black pepper.