Potato Leek Soup
A creamy and hearty soup to enjoy hot or cold! My version of the original French Vichyssoise, this soup can be dressed up with a garnish of parsley, chives, or a dollop of sour cream (plant-based, of course!) It's the perfect end to a busy day and a comforting way to soothe the soul.
Ingredients
- 1 bulb fennel, diced
- 1/2 medium onion, chopped
- 3 cloves garlic chopped
- 2 leeks, washed and chopped
- 5 medium potatoes, washed, peeled, and diced
- 6 cups vegetable broth
- 2 Tbsp olive oil
- 2 Tbsp Herbs de Provence
- salt and pepper to taste
- parsley or chives to garnish
Instructions
- Peel garlic and roughly chop. Set aside.
- Chop half an onion.
- Clean leeks by slicing in half length-wise and rinsing under running water. Chop into half moon slices using white and light green parts only.
- Remove core of fennel bulb and dice.
- Wash, peel, and dice 5 medium potatoes.
- In a large pot, add olive oil and heat over medium-high.
- Add the onion and saute until translucent and soft.
- Add garlic and cook 1-2 minutes more.
- Add fennel and cook another 3-5 minutes.
- Add leeks, give it a good stir, and cook until soft, about 5 minutes.
- Add vegetable broth, cannellini beans, Herbs de Provence, and cook for 20-30 minutes.
- When all vegetables are soft, puree in a blender until smoothe. Adjust the seasoning with salt and pepper as needed.
- Pour into bowls and garnish with parsley.