Winter Potato Soup

April 17, 2011 § 1 Comment

Nothing says comfort after a hard day at work than a warm bowl of creamy hot potato soup.  It warms the body from the cold winter days and brightens the mood when the days seem so dark and long because the sun rises later and goes down earlier.  It makes all your worries go away, if only for the short time you are finishing every last drop from the bowl.

Ingredients

  • 4 lbs. of Yukon Gold potatoes (peel on and diced)
  • 2 bulbs of fennel (thinly sliced)
  • 3 leeks (thinly sliced and cleaned well)
  • olive oil
  • 2 boxes of vegetable broth
  • 1/2 pint heavy whipping cream
  • 1/2 cup Parmesan/Romano grated cheese
  • salt and pepper
1.  Saute fennel and leeks in a dutch oven pot with olive oil, salt, and pepper.
2.  When the leeks and fennel have caramelized, add the diced potatoes and vegetable broth to the pot.  Cover and simmer until potatoes are cooked through.
3.  When the potatoes are cooked through, use a hand-held masher to mash-up the potatoes and thicken the soup.  When all of the potatoes are broken up, add the heavy cream and the Parmesan/Romano cheese.  Finish the soup up with salt and pepper to taste.
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