Nothing says “I love you” more than hot soup on a cold day. Margo, my stylish Manhattanista friend, nourturer, photographer, snappy dresser and great cook, whipped this soup up recently and was kind enough to share the recipe and stellar photo. Thanks Margo. (And lovely seeing you in NYC!)


Potato, Leek and Fennel Soup


(adapted from a recipe in Bon Appetit, posted on Epicurious.)




3/4 chopped of a medium size bulb of fennel
3 leeks, white and pale green parts.
3lb bag of red potatoes peeled and chopped/cubed small
1 1/2 tetra boxes of salted chicken stock; I used Kitchen Basics; of course it could also be made with the vegetable stock.
3-4+ tblsp butter ***I really go there when its near




Saute the leeks and fennel in butter.


Add the stock and the potatoe, and boil for a good long while


Use large wooden spoon to mash the potatoes (etc) against the side of the pot until I reached my desired texture/thickness. (I like that there is still some texture there.. not pureed in the blender.)


Add pepper, and a bit of salt to taste.


Serve with fresh bread and butter!  For a creamy/zingy addition, garnish with a dollop of plain yogurt and/or homemade croutons.




Margo hits the streets in her toque.

Margo shows me around her Lower East Side hood.



Margo's smile is so Manhattan! NYC is a seriously happy town.


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