Potato Leek Soup with Fennel and Cauliflower

Potato Leek Soup with Fennel and Cauliflower


1 Tbs. Extra Virgin Olive Oil
1 package of Sliced Leeks
5 cloves of Garlic, sliced
2 medium sized Fennel/Anise, sliced
6 small Yellow Potatoes, peeled and diced
1 head of Cauliflower, diced
1 Tbs. Thyme
1 Tbs. Parsley
1 box Veggie Stock or water with consumme to cover
Salt and Pepper to taste
Mascarpone Cheese (optional)


In a large soup pot set over medium high heat add in Extra Virgin Olive Oil, Leeks and Garlic. Saute for a few minutes until translucent. Add about 1/2 teaspoon of Salt. Next add in the Fennel and Potatoes. Season with more salt. Cook the vegetables covered with about 1 cup of water to prevent browning and to ensure the fennel breaks down completely and potatoes are soft. Next add in the Cauliflower, Thyme, Parsley and Stock. Cover and bring to a boil for about 15 minutes. Lower to a simmer for another 15 minutes. Taste and adjust seasoning accordingly. Blend soup until smooth with immersion or regular blender. Top with a drizzle of Olive or Truffle Oil, a dollop of Mascarpone Cheese and freshly cracked Black Pepper. Enjoy!


Popular Posts