Creamy Any Vegetable Soup

iStockphoto
This potato, leek, and broth base is a wonderful building block for an astounding number of flavorful, velvety soups. The recipe for fennel soup follows, but in place of the fennel, try adding a cup of chopped carrots, or corn off the cob, or chopped broccoli, or diced turnips. I could go on! The method is the same: First, you soften the vegetables, then add the broth and just a bit of cream, simmer, and purée. If you omit all the other vegetables, this becomes the perfect potato and leek soup; serve it chilled and you have a great vichyssoise.

Ingredients
  • 1/4 cup olive oil
  • 1 whole leek, trimmed and chopped
  • 1/2 fennel bulb, trimmed and chopped, tops reserved for garnish
  • 2 cloves garlic, minced
  • 1 potato, peeled and roughly chopped
  • 4 cups chicken broth
  • 1/2 cup cream
  • Salt
  • Freshly ground black pepper
Instructions

1. Heat the oil in a large heavy-bottomed pot over medium-high heat and sweat the leeks and fennel, stirring, for about 2 minutes. Add the garlic and cook 2 minutes more.

2. Add the potatoes, chicken broth, and cream. Bring to a boil, then reduce immediately to a simmer. Cook until the potatoes are soft, about 20 minutes.

3. Transfer the soup to a blender and purée. Season with salt and pepper. Garnish with chopped fennel fronds.
Categories: 
Soups/Stews
Cook time: 
Yield: 
8 servings
  • David Leite opens up about family and food

    From shame to celebration, food writer David Leite discusses the many roles food has played in his life, and how that has affected his relationship with his family and partner of 24 years.

Top Recipes

“It’s not a dinner party, it’s just supper:” Monday nights with Pableaux Johnson

Everyone is welcome at the table inside the New Orleans home of photographer and writer Pableaux Johnson. He has made a Monday night tradition of serving his famous red beans and rice to friends, old and new.