Fennel, Leek & Potato Soup

This creamy soup is great on a chilly fall day. It’s robust with flavor and super healthy. If you can’t eat potatoes, sub them for celeriac root. It’s just as yummy.

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PREP TIME: 10 minutes
COOKING TIME: 55 minutes
YIELD: 4-6 servings


2 tbsp. olive oil
1 medium onion finely chopped
2 cloves garlic finely chopped
2 leeks diced
2 fennel bulbs diced
2 large potatoes diced
4 cups chicken stock or water
2 tsp. sea salt


1.  Chop the onion and garlic and dice the leeks, fennel, and potatoes.
2.  In a large pot, over medium heat, add the olive oil, onion and garlic.
3.  Saute for 8 minutes, stirring frequently.
4.  Add in the leeks, fennel bulbs, potatoes, and sea salt.
5.  Stir well and sauté for another 8 minutes.
6.  Add the chicken stock or water.
7.  Bring to a boil and then simmer for 30 minutes.
8.  Remove 4 cups of the soup and blend well in a blender.
9.  Return the blended mixture to the soup pot and stir well.
10.  Serve in bowls and enjoy!


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