🧾 Ingredients

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1 Tbsp olive oil

12–16 oz Italian sausage (sweet or hot), casings removed

1 large fennel bulb, chopped (reserve fronds for garnish)

2 leeks, white & light green parts only, thinly sliced and well washed

2 medium Yukon Gold potatoes, peeled & diced

2 cloves garlic, minced

4–5 cups chicken stock

1 bay leaf (optional)

Salt, to taste

Black or white pepper, to taste

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Optional finishes

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¼ cup cream (optional)

Olive oil or grated Parmesan

Lemon juice (to brighten)

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👩‍🍳 Instructions

1. Heat olive oil in a soup pot over medium heat. Add sausage and cook, breaking it up, until browned and cooked through. Remove sausage with a slotted spoon and set aside.

2. Reduce heat to medium-low. Add fennel and leeks to the same pot with a pinch of salt. Cook 8–10 minutes, stirring, until soft and aromatic (do not brown).

3. Add garlic and cook 30 seconds.

4. Add potatoes, stock, bay leaf, and the cooked sausage. Bring to a gentle boil, then reduce to a simmer.

5. Simmer 15–20 minutes, until potatoes are very tender. Remove bay leaf.

6. Partially blend:

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Remove 2–3 cups of soup (mostly potatoes + broth) and blend smooth, then stir back in

or use an immersion blender in short bursts, leaving chunks

Finish with cream if using, or a drizzle of olive oil and a squeeze of lemon.

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📝 Notes

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Sweet Italian sausage highlights fennel’s natural sweetness; hot adds contrast

Yukon Gold potatoes give the creamiest body

If soup thickens too much, thin with hot stock or water

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🌿 Garnish Ideas

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Chopped fennel fronds or parsley

Grated Parmesan

Cracked black pepper

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