The roasted potatoes and the cream make this a dreamy, creamy comfort soup! Roasting the potatoes, leeks, fennel, and garlic first adds an extra layer of flavor.
Note: I used the whole stalks of the fennel in this soup, but didn't roast anything above where the fronds started. The actual fronds were used as garnish, and the part of the stalks that weren't roasted were added as big, easily removable pieces when the soup was cooking. I also only roasted the white parts of the leeks, but kept a couple of inches of the whiteish/green part in big, easily removed chunks while the soup cooked. This was to add extra flavor and to waste as little as possible. Once the soup had cooked for about 15 minutes, I removed the big chunks. —lifeofcolors
large potato (mine was around 14 ounces)
leeks (see note above)
stalks fennel (including fronds)
sea salt to taste
assorted dried mushrooms
sea salt and pepper to taste
In This Recipe
Cut potatoes, leeks and fennel (see note above. Set fronds aside for flavor and garnish) into thin slices. Add garlic, olive oil, and salt, and mix thoroughly. Place on cookie sheet in single layer and roast at 350? for about 30 minutes (or until soft and browned).
Boil 4 cups of water. Add mushrooms, thyme, roasted mix, pieces of fennel stalks, and chunks of leeks (as explained above). Bring to boil again, then simmer. After about 15 minutes remove the pieces and chunks of fennel and leeks that weren’t roasted, and throw them away. Simmer for another 15 minutes or so.
Let the soup cool a little bit then blend it in batches using a regular blender, or an immersion blender. Stir cream into soup. Add salt and pepper to taste, if desired. Garnish with fennel fronds.