Potato-Leek Soup With Fennel and Watercress

Name: Potato-Leek Soup With Fennel and Watercress
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 3 tablespoons olive oil; 2 leeks (with tender green parts); 2 fennel bulbs; 2 baking potatoes; 6 cups vegetable stock or 6 cups prepared broth; 1 bunch watercress, stems removed; salt; fresh ground white pepper

Submitted by Marzalicious

"A really good soup my mom makes but the thing it's more convenient if you have a handheld blender."

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photo by S H.1114

Ready In:: 55mins
Ingredients:: 8
Serves:: 6-8

ingredients

3 tablespoons olive oil
2 leeks (with tender green parts)
2 fennel bulbs
2 baking potatoes
6 6 cups vegetable stock or 6 cups prepared broth
1 bunch watercress, stems removed
salt
fresh ground white pepper

directions

Warm the oil in a soup pot.
Add the leeks and saute.
Add the fennel and potatoes and continue to saute.
Add the stock and bring to a simmer.
Cook until all the vegetables are completely softened.
Add watercress, cooking it until it's wilted but still bright green.
Use a handheld blender until smooth.
Add the salt and white pepper.
Enjoy!
For Vegetarian use vegetable broth.

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Reviews

This is quite good, and had a great creamy texture. Used 4 small leeks, only 1 fennel bulb, 3 cups veg. stock and 2 cups water.

joshsled
This recipe was delicious and had a very creamy texture. I used half the amount of fennel though because I felt that otherwise the taste of fennel would be too overpowering.

Del2002