1 bulb fennel cut into 1/4-inch pieces, plus 2 tablespoons of the fronds
6 servings kosher salt
3 leeks cut into 1/4-inch pieces
6 cups chicken broth low-sodium
1 tablespoon olive oil
3 cups potatoes mashed
Equipment
bowl
ladle
pot
blender
immersion blender
Directions
Heat the oil in a large pot over medium heat.
Add the leeks, fennel pieces, and 1/4 teaspoon salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes. Puree in the pot using a handheld immersion blender (or, working in batches, in a standard blender). Ladle into bowls and sprinkle with the fennel fronds.
Serve with the crisps (if using). Tip: This soup is great with other leftover vegetables. Try adding cooked carrots or parsnips before pureeing, or stir in peas at the end.
