Fennel, Leek and Potato Soup

September 28, 2020

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Fennel, Leek and Potato Soup

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As I write this I want to go heat up a bowl…Enough said! Cashews take the place of cream in this warm twist on traditional vichyssoise.

Author: Susan McCandless
Prep Time: 5
Cook Time: 30
Total Time: 35 minutes
Yield: 4 Servings 1x
Category: Soup
Method: Stovetop

Ingredients

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1 tablespoon butter or olive oil
2 cups chopped fennel bulb
2 cups thinly sliced leek (about 2 large)
1 cubed peeled baking potato
⅓ cup raw cashews
1 ¼ cups water
½ teaspoon salt
¼ teaspoon fennel seeds
⅛ teaspoon black pepper
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth or vegetarian
Fennel fronds (optional)

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Instructions

Melt the butter or pour oil in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes.
Add potato, cashews, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
Place half of the soup in a blender; process until smooth. Pour puréed soup into a bowl. Repeat procedure with remaining soup.
Return puréed soup to pan; simmer 5 minutes or until slightly thick, if needed.
Garnish with fennel fronds, if desired.

Hi, I’m Susan McCandless!

RDN, CLT, IFNCP

Welcome to MINT Integrative Nutrition. I use the most up-to-date research and protocols to help people get to the root of their health concerns – including gut and metabolic issues, hormone imbalances, bone concerns, and food sensitivities.

With more than 20 years of experience in functional nutrition and nutrigenomics, I can’t wait to share my knowledge with you and my community. Are you looking for tips for overcoming your wellness challenges? You’ve come to the right place!

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