Potato-Fennel Soup

Total Time:
40 min
5 min
35 min

4 servings

  • 3 large leeks
  • 1 large bulb fennel, diced (stems and fronds reserved)
  • 3 large carrots, diced
  • Kosher salt and freshly ground pepper
  • Cooking spray
  • 2 tablespoons unsalted butter
  • 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 cups skim milk
  • 1/4 cup chopped fresh parsley and/or dill
  • 1/2 cup low-fat ricotta cheese
  • 4 slices crusty Italian bread, toasted
  • Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.

  • Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.

  • Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.

  • Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.

  • Per serving: Calories 476; Fat 9 g (Saturated 5 g); Cholesterol 26 mg; Sodium 306 mg; Carbohydrate 82 g; Fiber 9 g; Protein 17 g

  • Photograph by Antonis Achilleos

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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