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Potato and Leek Soup
with fennel and citrus salad

Active: 30 min Total: 40 min
This creamy potato and leek soup is a classic. You can always make it less rich by leaving out the cream or more rich with more cream (or even some buttermilk). Paired with a fennel and citrus salad, it's the perfect light dish to cut through the richness of the soup.


Potato and Leek Soup:
  • Garlic - 4 cloves , 3 minced, 1 peeled
  • Leeks - 1 1/2 lbs , green parts removed, white parts chopped ((Weight includes the green parts, which will be removed))
  • Russet potatoes - 2 lbs , cubed
  • Baguette - 1/2 , 8 slices
  • Olive oil - 1 Tbsp
  • Butter - 1 1/2 Tbsp
  • Bay leaves - 2
  • Chicken stock - 3 to 4 cups
  • Heavy cream - 1 cup ((Sub milk or leave out dairy altogether))
Fennel, Citrus, and Edamame Salad:
  • Edamame - 1 1/3 cup
  • Fennel bulb, small - 1 , sliced
  • Oranges - 3 , segmented
  • Apple cider vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Maple syrup - 1 tsp
  • Olive oil - 2 to 3 Tbsp
  • Mixed greens - 6 oz
  • Walnuts - 1/2 cup , crushed


  1. Garlic / Leeks / Potatoes - Prep as directed. (Can be done up to 3 days ahead. If prepping potatoes earlier, submerge chopped potatoes in cold water to prevent browning.)
  2. Bread - Slice into 8 ½” (21.25 cm) thick pieces on a diagonal.
  3. Edamame - Defrost by microwaving for 1 to 2 minutes.

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  1. Preheat oven to 425F (218C) degrees. Lightly brush baguette slices with olive oil. Spread out onto a sheet pan and toast for 5 to 6 minutes on top rack, until golden.
  2. Meanwhile, heat a Dutch oven over medium-high heat. Add in butter and then minced garlic and leeks to heated butter with a dash of salt. Saute until wilted and softened, ~5 minutes.
  3. Next add in potatoes, bay leaves, and enough chicken stock to cover potatoes by ~1 inch (2.5 cm). Cover and bring to a boil and then simmer for 15 to 20 minutes until you can easily pierce the potatoes.
  4. While soup is cooking, slice fennel and segment citrus. Whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil. Season to taste with salt and pepper.
  5. Return to soup. Remove from heat, fish out bay leaves, and use an immersion blender to puree the soup. Stir in cream and season to taste with salt and paper.
  6. Trim off the end of remaining garlic clove. Rub the open end against the oiled side of each baguette slice.
  7. Warm up edamame in microwave for ~1 minute. Toss vinaigrette with greens, fennel, citrus, edamame, and walnuts. Enjoy soup with garlic toasts.



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