The Potato-Leek Soup with Fennel and Watercress is a delightful recipe that combines the earthy flavors of leeks and potatoes with the aromatic notes of fennel and the freshness of watercress. This soup, ideal for those looking for a comforting yet healthy option, comes together in under an hour, making it perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients:
- 3 tablespoons olive oil
- 2 leeks, thinly sliced
- 2 fennel bulbs, chopped
- 2 baking potatoes, peeled and diced
- 6 cups broth (vegetable or chicken)
- 1 bunch watercress, tough stems removed
- Salt and fresh ground white pepper, to taste
Nutritional Information:
- Calories: 228.2 per serving
- Fat: 9.9g
- Saturated Fat: 1.7g
- Cholesterol: 7.2mg
- Sodium: 393.4mg
- Carbohydrates: 27.5g
- Fiber: 3.8g
- Sugar: 5.3g
- Protein: 8.4g
Instructions:
-
Prepare Ingredients: Start by warming the olive oil in a large soup pot over medium heat. Add the sliced leeks and sauté until they begin to soften, about 5 minutes.
-
Add Fennel and Potatoes: Stir in the chopped fennel bulbs and diced potatoes. Continue to sauté for another 5 minutes, allowing the vegetables to slightly caramelize and release their flavors.
-
Simmer with Broth: Pour in the broth (use vegetable broth for a vegetarian version) and bring the mixture to a simmer. Reduce the heat to low and let it cook until the potatoes and fennel are completely softened, about 20-25 minutes.
-
Incorporate Watercress: Add the watercress to the pot, stirring until it wilts but remains bright green, about 2-3 minutes.
-
Blend the Soup: Using a handheld immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender to blend until smooth, then return it to the pot.
-
Season to Taste: Season the soup with salt and fresh ground white pepper, adjusting to your preference.
-
Serve and Enjoy: Ladle the soup into bowls and serve hot. Garnish with additional watercress leaves or a drizzle of olive oil if desired.
Recipe Notes:
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- For a richer flavor, you can add a splash of cream or a dollop of crème fraîche before serving.
- Serve with crusty bread or a side salad for a complete meal.
Review:
This recipe has an aggregated rating of 4.5 stars based on 2 reviews. Reviewers have praised its simplicity and the harmonious blend of flavors from the leeks, fennel, and watercress. It’s noted as a satisfying dish that’s both nutritious and delicious.
Enjoy making and sharing this Potato-Leek Soup with Fennel and Watercress from lovewithrecipes.com, a perfect addition to your repertoire of quick and healthy soups!
