Potato, Leek, Fennel Soup
Healthy & Hearty Potato, Leek and Fennel Soup
A Simple Start with Aromatics
The journey begins with sautéing the aromatics – onions and leeks – in olive oil. The smell that fills your kitchen as they soften and become fragrant is something that makes you feel at home, even if you're in a bustling kitchen or on a chilly afternoon. There's something deeply nostalgic about that scent, reminding me of lazy Sunday afternoons, when the weather calls for soup and the kitchen becomes a haven.
The Scents
Then come the spices, thyme, garlic powder, and smoked paprika. As you sprinkle them into the pot, the air shifts again. The thyme smells herby and slightly earthy, mingling with the smoky warmth of the paprika, which adds a rich depth. The garlic powder comes in with its savory punch, rounding out the dish and making the entire kitchen feel alive. It’s the scent of something that will nourish you, body and soul.
As the spices sauté with the vegetables, the air fills with layers of warmth and depth. It’s the kind of fragrance that makes you want to linger in the kitchen, taking in each moment as the dish develops, slowly becoming something more than just the sum of its parts.
Potato, Leek, Fennel Soup
Makes: 4 Serves
Prep Time: 15-20 minutes
Cooking time: 35-40 minutes
Ingredients:
2- tbsp extra virgin olive oil
1 medium brown onion, diced
1 large leek, thinly sliced (white and light green parts only)
4 celery stalks, finely chopped
1 small fennel bulb, core removed and thinly sliced
1 tsp dried thyme
1 tsp garlic powder
1 tsp smoked paprika
3 tbsp plain flour
1.25L or 5 cups chicken broth (use preferred)
450g yellow fleshed potatoes, peeled and diced
Sea salt and cracked black pepper to taste
Method:
1.Saute the aromatics - head the olive oil in a large pot over medium heat. Add onion, leek, and cook 5-7 minutes until soft and fragrant.
2.Add celery and fennel - stir through celery and fennel, season with salt and pepper and cook for another 5 minutes until slightly carmalised
3.Spice and thicken - Add thyme, garlic powder, and smoked paprika. Stir through for 1 minute, then sprinkle over the flour and stir to coat. Cook for another 2 minutes to form a light roux.
4.Add broth and potatoes - Slowly pour in the broth, stirring constantly to avoid lumps. Add the diced potatoes, bring to a gentle simmer, and cook until the potatoes are soft and the soup has thickened slightly.
5.Blend until smooth - Remove from heat and use a blender to blend the soup until silky. Adjust seasoning with salt and pepper as needed.
6. Serve - Ladle the soup into bowls