Fennel-Leek Soup

I learned re-learned some important lessons over the past couple weeks.  Life throws you lots of curveballs.  Rather than fight it, it's easier to let things go & just go with it.  I'm sure I've mentioned this before, but I'm a planner, through and through.  I love planning and organizing and list-making.  When I know that my i's are dotted and my t's crossed, I feel just a little bit more relaxed.  But, I was also reminded that sometimes even the best laid plans are meant to be broken, and that you can't plan for everything. 

I was getting the ball rolling with some big and exciting plans....then I got sick.  I've generally always been really healthy, and I'd like to think my body is fairly strong.  The past couple weeks were a huge exception; I was knocked down pretty hard and spent about 5 days in bed.  I was out of work, out of school, out of the kitchen and most days barely eating.  When I wasn't sleeping (which is how the majority of my days were spent), I had a cable tv marathon that rotated between TLC, The Food Network and E!.  I feel like a new person these days....amazing with a little lot of rest will do.  Needless to say, my plans got thrown way off track.   At least for now, anyway.  But, rather than worry and dwell on it, I'm ok with it.  I'm taking it in stride and re-working my plan.

And speaking of plans getting riled up, I don't think anyone over here expected snow and freezing temperatures before Halloween.  I've been embracing the cold weather with fuzzy sweaters, scarves and many bowls of steamy Fennel-Leek Soup. 

Print Recipe

Fennel-Leek Soup

Serves 4-6

3 tablespoons unsalted butter

3 tablespoons olive oil

2 leeks, white part only, halved & thinly sliced

2 fennel bulbs, diced

2 cups chicken/vegetable stock*

3 cups water

2 starchy potatoes (Idaho, Yukon Gold), cubed & very thinly sliced

salt & pepper, to taste

Prepare all vegetables.

Melt butter & heat olive oil, together, in a medium stock pot.  Add leeks and fennel to the pot, and season with salt and pepper.  Stir to mix with the butter and olive, and sweat the vegetables over low heat for about 20 minutes, or until very soft, and stirring occasionally.  Keep the heat low to avoid obtaining any color on the leeks or fennel.

Add the stock and water to the pot.  Gradually raise the heat and bring the soup to a boil.  When the soup reaches a boil add the potatoes, season again and stir to combine.  Let the soup boil for 30 minutes, stirring occasionally.  You'll notice the potatoes will break down and the soup will thicken.  Lower the heat and simmer for 45-60 minutes.  Taste, and season as needed.

* This soup can also be made with all water and no stock.  Keep in mind, if you forgo the stock you will need to use more seasoning (salt & pepper) for added flavor.

Enjoy!