Fennel, Leek and Potato Soup
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.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stovetop
Ingredients
Scale
- 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)
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.