Fennel and Potato-Leek Soup

From Not Your Mother’s Slow Cooker: Recipes for Two by Beth Hensperger (Harvard Common Press, January 2007)

(Serves 2)

Created by: Beth Hensperger

• 1 large leek (white part only), end trimmed and thinly sliced
• ½ cup diced fresh fennel
• 2 large russet potatoes, peeled and diced
• 2 tablespoons chopped fresh Italian parsley
• 4 to 6 cups water, vegetable broth, or chicken broth, canned and homemade
• Pinch of cayenne pepper
• Salt to taste
• 1 tablespoon unsalted butter
• 1 cup plain low-fat milk (optional)

• 1. Place the leek, fennel, potatoes, and parsley into a slow cooker. Add the water to the crock, just to cover (if you are also adding milk, use the lesser amount of water; if not, add the full 6 cups). Cover and cook on HIGH for 4 or 6 hours, until the potatoes are tender.
• 2. Using a hand-held immersion blender, or transferring to a food processor or blender in batches, purée the soup. Sprinkle in the cayenne pepper, add salt to taste, and swirl in the butter. Stir in the milk, if you like. Serve immediately.

January & February 2007

Photographer: iStockphoto.com/YinYang

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