As the temperature is beginning to drop and the trees are changing from green to beautiful gold and ruby red tones, I find myself moving away from the salads and fruit plates of the summer months and craving heartier dishes, such as bowls of warm, wholesome soups.
A lovely friend of mine dropped off a box of potatoes from her grandmother’s garden (thank you grandma!) and the leeks I planted this year are calling me to create something with them. Here is a classic, but favourite, soup that goes over really well with my family. I also like making large batches of soup on the weekend so that I can freeze some and have it on hand as a quick meal to thaw and rewarm on those extra-busy nights.
Garden Potato, Leek & Fennel Soup
This soup is nourishing and warming to the body and soul. The Garam Masala pairs well with the earthy potatoes and the fennel brings it all together.
Ingredients
- 2 tbsp avocado oil
- 2 yellow onions, roughly chopped
- 1 large leek, sliced
- 1 cloves garlic, minced
- 1 cup diced fennel
- 4 cups potatoes, cut into 1” cubes
- 5 cups vegetable or bone broth Check out my recipe under soups on my recipe page
- 2 cups filtered water
- 1 tsp coarse sea salt
- 1 tsp fresh ground pepper
- 1 tbsp. + 1 tsp. Garam Masala
- 1 tsp smoked paprika
Instructions
- Wash and peel all your vegetables before chopping. For the leeks, cut off the roots and dark green ends of the leeks. Slice you leek lengthwise, and then chop it finely about 1/2". Continuing chopping all potatoes and onions.
- Heat 2 tbsp. of oil over low-medium heat in a thick bottom soup pot and add the onions, garlic and leeks, Cook for about 5-7 minutes until tender and translucent.
- Increase the heat to medium and add the potatoes and fennel, stirring and cooking for another 5-7 minutes.
- Add the water and broth and cook on medium heat for about 20-30 minutes until the potato’s are tender.
- Turn the heat onto low, stir in the salt, pepper, garam masala and smoked paprika and allow simmering for 5 more minutes.
- Using a blender, or an immersion blender, blend the soup until the soup is the consistency you like. If you want a chunkier soup you can omit this step or blend well for a creamier and smooth texture.
- Ladle soup into bowls and sprinkle the reserved 1 tsp. of garam masala on top and serve with a piece of crusty sourdough bread and enjoy!
Notes
This soup keeps well in an airtight container for 3-5 days. You can also freeze this soup for a month for easy freezer meals