Fennel, Leek and Potato Soup

As I write this I want to go heat up a bowl...Enough said! Cashews take the place of cream in this warm twist on traditional vichyssoise.


  • 1 tablespoon butter or olive oil

  • 2 cups chopped fennel bulb

  • 2 cups thinly sliced leek (about 2 large)

  • 1 cubed peeled baking potato

  • cup raw cashews

  • 1 ¼ cups water

  • ½ teaspoon salt

  • ¼ teaspoon fennel seeds

  • teaspoon black pepper

  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth or vegetarian

  • Fennel fronds (optional)


Melt the butter or pour oil in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, cashews, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour puréed soup into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan; simmer 5 minutes or until slightly thick, if needed. Garnish with fennel fronds, if desired.

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