Potato Leek Soup with Fennel and Watercress
Indulge in the comforting elegance of **Potato Leek Soup with Fennel and Watercress**, a flavorful twist on the classic soup that highlights fresh, vibrant ingredients. This recipe marries creamy Yukon Gold potatoes and buttery leeks with a subtle hint of licorice from fennel, creating a balanced depth of flavor. The addition of peppery watercress and a splash of zesty lemon juice lends a refreshing brightness, while heavy cream rounds out the velvety texture. Perfect for cozy evenings, this nutrient-rich soup pairs beautifully with crusty bread for a satisfying meal. Ready in under an hour, it’s a wholesome option that’s sure to delight your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 medium Leeks (white and light green parts only), sliced thinly
- 1 large Fennel bulb, cored and sliced thinly
- 3 cloves Garlic cloves, minced
- 4 medium Yukon Gold potatoes, peeled and diced
- 6 cups Vegetable stock
- 0.5 cup Heavy cream
- 1 bunch Fresh watercress, stems removed
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 loaf Crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter and olive oil over medium heat. Add the sliced leeks and fennel, and cook for 6-8 minutes, stirring occasionally, until they soften and turn translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced potatoes, vegetable stock, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, blending until smooth.
Stir in the heavy cream and lemon juice, then gently fold in the watercress until it wilts slightly. Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and serve warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 8131 mg | 354% | |
| Total Carbohydrate | 452.0 g | 164% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 55.2 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 751 mg | 58% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 7438 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
