A Perfect Potage

I know, when it comes to soup, I tend to wax poetic. But I never tire of the magic that happens when you throw a bunch of ingredients in a pot, heat it up, give it a stir now and then, and, before long, you've created amazing sustenance. Soup is my go-to meal when the weather gets chilly--heck, when the weather is hot, I love cold soup, too. One of my favorite ways to end the day is with a big bowl (creamy or chunky), some crusty bread, maybe a nice hunk of cheese and a refreshing green salad. Oh, and don't forget the glass of wine. It's a great way to fulfill your DVR (daily vegetable requirement) and it's economical too. Make a big pot and you can freeze some for later. Have I sold you yet? You'll be sold on this recipe. A velvety puree of potato, leeks and fennel, shot through with cream; it is at once aromatic, delicious and satisfying. Eat it hot, eat it cold--it's a perfect potage.

Potato Leek Fennel Soup

Really, soup recipes don't get much simpler than this. Chop up the vegetables, sweat them in a pot, add your stock, a little water and let everything simmer. When the veggies are cooked through, give them a whiz with your hand blender (a regular blender will do, too), add some cream and season. Top with lots of fancy garnishes and they'll think you've been slaving over a hot stove all day. Easy peasy.

Begin by cutting the root and dark green ends off the leeks, leaving just the white and pale green part. Halve the leeks lengthwise, so their layers can be properly rinsed to make sure that they're sand free. Pat them dry and chop into dice. 

When you choose a fennel bulb at the market, be sure to pick one that has lots of nice feathery fronds on top--they kind of look like dill. These will add a wonderfully herby flavor to the soup later on. Chop up the white part of the fennel bulb. Pick the fennel fronds from the top stems and mince, saving a few of the feathery tips for garnish. Set aside.

In a large soup pot or dutch oven, melt butter over medium heat. Add chopped leeks and fennel bulb to the pot and season with kosher salt and freshly ground black pepper. Saute until translucent, about 6 to 8 minutes.

While leeks and fennel cook, peel and chop 2 to 3 russet potatoes. Add to the pot, along with low sodium chicken stock and water. Bring the mixture to a simmer, reduce heat to medium low, and cover. Cook for about 25 to 30 minutes, or until potatoes are tender.

If you have a hand blender, you know what a time saver it is. Use it to puree the soup to the consistency you like: I prefer mine to be mostly pureed with just a few chunks of potato for texture. You can also use a regular blender--just let the soup cool a bit before you transfer it in batches to be pureed.

Stir in heavy cream.  Add the minced fennel fronds and taste for seasoning, adjusting if needed.

Ladle the warm soup into bowls and garnish with a tangy dollop of creme fraiche, some minced chives and fennel frond tops. This soup was the star of a wonderful meal that included a grilled 

fig, arugula, and warm goat cheese salad--yum. You can also serve the soup chilled, for a refreshing twist!

Serves 8:

1 bunch leeks

1 medium fennel bulb, with feathery top

2 to 3 russet potatoes (about 2 pounds)

2 tablespoons unsalted butter

kosher salt and freshly ground black pepper

4 cups low sodium chicken stock

2 cups water

1 cup heavy cream

creme fraiche, for garnish

2 tablespoons minced chives, for garnish