Baby, it’s cold outside!  It was bound to happen sooner or later, I mean, it is winter.  I’m not exactly one of those ‘lovers of the cold weather’ types, I’m more of a lover of the spring and fall.  Seasons without extreme temperatures.  I am not an extremist, apparently! 

On these frigid days it is glorious to come in out of the cold to a warm pot of soup bubbling away on the stove.  It soothes the soul. 

This soup is quite easy to make and doesn’t take alot of time.  For something quick and easy the result is super delicious.  That’s a bonus in my book!  You will need to puree this soup in batches once it is cooked, which is the only part of the recipe that actually requires some work.  I usually don’t worry myself too much about pureeing this mixture like mad – I actually like it to have a slight texture to it, perhaps getting a spoonful every now and then with a tiny piece of potato still in tact.  I like things a touch on the rustic side.

Here’s what you will need to serve approximately 6…

 

3 tbsp butter

2 medium fennel, chopped (reserve some fronds)

1 large leek (white and pale green parts only) sliced thin

1 1/2 lbs russet potatoes – 2 inch chop

5-6 cups chicken stock (low sodium)

Salt & Pepper to taste

 

In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.

Add the potatoes and the broth and bring to a boil.  Reduce heat slightly and allow to simmer for 15 minutes, partially covered.

Now, here comes the only slightly high-maintenance part of this recipe…you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.  Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.