- 2 tablespoons (1/4 stick) butter
- 2 cups sliced leeks (white and pale green parts only)
- 2 cups sliced fennel bulb
- 3 cloves crushed garlic
- 4 14 1/2-ounce cans vegetable or chicken broth, or an equivalent amount of homemade broth
- 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)
- Freshly ground pepper
- Optional garnish: crumbled blue or Gorgonzola cheese, croutons
Melt butter in heavy large pot over medium-high heat. Add leeks, fennel, and garlic and sauté until leeks are translucent, about 7 minutes.
Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes.
Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper.
Ladle soup into bowls; garnish with cheese and croutons and serve.
Serves 8.
Source: Adapted from Jeanne Silvestri, Bon Appétit, March 1999.