Fennel, Leek, and Potato Soup

Summer has turned into Fall and soup season is upon us. This year is really flying by for me. Granted, the day I’m writing this it is 80 degrees outside, but it must be a fluke because we have had a nip in the air. I’m in San Diego so it never really gets cold, but we still get some cool nights. I’ll use anything under 70 degrees as an excuse for soup. My husband was in love with this soup. He has a soft spot for leek and potato. When he lived in the Czech Republic, old ladies always had a pot of soup on the stove and it was often a broth version of leek and potato soup. This time I added fennel in. I’m always sneaking fennel into things because it is just so darn good for you. Wow, the fennel added so much. Now, if you are anything like my sister then you might be scared of the anise flavor of fennel bulbs. Don’t fret. This soup doesn’t taste like licorice. The fennel combines with the leeks to give this soup a wonderful flavor that is familiar and new all at the same time. It is a comforting bowl of soup, which is exactly what I crave when it is cold (or at least cool) outside.

Ingredients

4 tablespoons butter

2 large leeks, halved and sliced

3 large fennel bulbs, roughly chopped

5 red potatoes, cubed into bite-sized pieces

6 cups chicken broth

Salt

Instructions

1. Melt the butter in a large pot over medium-high heat. Add in the leek slices and bite-sized fennel pieces into the pot, season with salt, and saute for about 8 minutes.

2. Add in the potatoes and chicken broth and bring to a boil. Boil for an additional 15 minutes until the potatoes are tender. Taste and add more salt if needed.

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