Creamy Any Vegetable Soup
This potato, leek and broth base is a wonderful building block for an astounding number of flavorful, velvety soups. The recipe for fennel soups follows but in place of the fennel, try adding a cup of chopped carrots or corn off the cob or chopped broccoli or diced turnips. I could go on! The method is the same: First, you soften the vegetables, then add the broth and just a bit of cream, simmer, and purée. If you omit all the other vegetables, this becomes the perfect potato and leek soup; serve it cold and you have a great vichyssoise.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 4 cups chicken broth
- salt
- fresh ground black pepper
- .25 cups olive oil
- 1 leek trimmed and chopped
- .5 fennel bulb trimmed and chopped, tops reserved for garnish
- 2 cloves garilc minced
- 1 potato peeled and roughly chopped
- .5 cups cream
- Carbohydrate 7.85964041822731 g
- Cholesterol 469.900000028454 mg
- Fat 97.0395383438077 g
- Fiber 1.24710416010309 g
- Protein 115.374243751161 g
- Saturated Fat 28.4823350054788 g
- Serving Size 1 1 Serving (684g)
- Sodium 446.807416683943 mg
- Sugar 6.61253625812423 g
- Trans Fat 8.09012625048759 g
- Calories 1395 calories
1. Heat the oil in a large heavy-bottomed pot over medium-high heat and sweat the leeks and fennel, stirring, for about 2 minutes. Add the garlic and cook 2 minutes more. 2. add the potatoes, chicken broth and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 20 minutes. 3. Transfer the soup to a blender and puree. Season with salt and pepper. Garnish with chopped fennel fronds.
