Leek and Potato Soup with Fennel and Chives
 
Prep time
Cook time
Total time
 
A twist on the classic Vichyssoise
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 6 leeks
  • 1 onion
  • ½ teaspoon of fennel seeds. Fennel has a very strong aniseed flavour, so dont overdo this(these are optional – leave out if you want a classic Vichyssoise.)
  • 2 Tablespoons Coconut oil or butter
  • 1 liter Chicken stock (4 tsp. stock powder added to water)
  • 5 medium potatoes
  • Salt and white pepper
  • 1 cup milk or cream
  • Chopped chives
Instructions
  1. Slice the leeks and onion and cook gently in 2 tablespoons of coconut oil or butter, together with the fennel seeds for about 10 minutes.
  2. Peel and cut the potatoes into quarters and add to the pot.
  3. Add the chicken stock and cook for 35-40 minutes.
  4. Blend the slightly cooled mixture in a blender and return to the pot.
  5. Add milk/cream to thin to the consistency of your liking. If you use cream it will make your soup very rich.
  6. Season to taste with salt and pepper, and serve with a sprinkling of chopped chives and a sprig of fennel for decoration.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/thick-winter-warming-soups/