Creamy Potato and Parsley Soup

A quick and simple recipe for creamy potato soup with parsley, leeks and fennel.

Easy to make and a perfect way to warm up on a cold winter’s night!

– leeks – fennel bulb – butter – olive oil – russet potatoes – chopped parsley – stock


Cut a slit along the length of the leeks and run under cold water, fanning out the layers to clean away dirt and grit. Finely dice. Core and finely dice fennel bulb.

Heat butter and olive oil over medium heat in a large soup pot and add leeks, fennel and a big pinch of salt. Cook, stirring occasionally until quite soft and starting to caramelize.

While leeks and fennel are cooking you can peel, quarter, and thinly  slice russet potatoes. Put potatoes on a bowl of water as you prep them to keep them from browning.

Drain potatoes and add them to the pot along with 1/2 cup parsley, bay leaf and 6 cups chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook until potatoes are falling apart.

Add cream and stir to heat through. Blend soup either partially or  completely. Thin with more chicken stock if necessary and stir in  remaining 1/4 cup chopped parsley.

Give this recipe a try! Tap the link for the full recipe details.