Warm your soul with this incredibly decadent Leek, Fennel & Potato Soup, elevated by the creamy tang of Cashel Blue cheese. The aromatic fennel and earthy leeks create a comforting base, while the potato adds a silky texture. This fibre-rich soup is a luxurious treat that will leave you feeling nourished and utterly satisfied.
toasted
crumbled
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.
Heat the butter in a large saucepan over a medium heat. Add the sliced fennel, leeks, and diced potato. Cook for 5 minutes, turning the vegetables occasionally to ensure they do not brown.
Add a splash of water to the saucepan, cover, and cook the vegetables for 20 minutes, stirring occasionally.
Pour in the chicken stock and add the sliced garlic. 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.
Cook for 15 minutes, or until all the vegetables are completely tender. Stir in the double cream and allow the mixture to cool slightly.
Carefully transfer the soup to a blender and purée until completely smooth. Check the seasoning and adjust if necessary.
Return the puréed soup to the saucepan and gently reheat just before serving. Ladle the hot soup into individual bowls.
Garnish each serving with the toasted walnuts and crumbled Cashel Blue cheese.
For an even richer flavour, roast the fennel and leeks in the oven with a little olive oil before adding them to the soup.
If you prefer a thinner consistency, add a little more stock or water when reheating 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.