Leek, Fennel & Potato Soup with Blue Cheese
I used to think comfort food meant hours in the kitchen, but this Leek, Fennel & Potato Soup changed everything. You'll adore how the fragrant fennel and earthy leeks blend into a silky, fibre-rich hug, finished with a luxurious tang of Cashel Blue. It’s pure, satisfying nourishment in under an hour.
Ingredients
fennel450 g
butter60 g
potatoes400 g
double cream100 ml
walnuts50 gtoasted
blue cheese75 gcashel, stilton, etc
leeks2 whole
vegetable stock900 ml
garlic cloves4 clove
Instructions
Chef's Tips
For an even richer flavour, roast the fennel and leeks in the oven with a little olive oil before adding them to the soup.
This soup freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the hob.
Experiment with different blue cheeses like Gorgonzola or Roquefort for a varied flavour profile.
Double check the ingredients of your vegetable stock to confirm it's gluten-free.
Prepare the vegetables
Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the remaining fennel flesh, including any small fronds. Trim, wash, and finely slice the leeks. Peel and dice the potato. Slice the garlic cloves.
Toast the walnuts
Place the walnuts in a large frying pan over medium heat and toast for 3-5 minutes until fragrant. Set aside to cool.
Sauté the vegetables
Heat the butter in the same saucepan and add the sliced fennel, leeks, diced potato, and sliced garlic. Cook for 5 minutes, turning the vegetables occasionally to ensure they do not brown.
Steam the vegetables
Add a splash of water to the saucepan, cover, and cook the vegetables for 20 minutes, stirring occasionally.
Simmer the soup base
Pour in the vegetable stock and season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid or foil.
Finish cooking and cool
Cook for 15 minutes, or until all the vegetables are completely tender. Stir in the double cream and allow the mixture to cool slightly.
Blend the soup
Carefully transfer the soup to a blender and purée until completely smooth. Check the seasoning and adjust if necessary.
Reheat and serve
Return the puréed soup to the saucepan and gently reheat just before serving. Ladle the hot soup into individual bowls.
Garnish
Garnish each serving with the toasted walnuts and hand-crumbled blue cheese.
