Potato Leek and Fennel Soup with Cider Vin and Hard Boiled Egg

I make soup in the shower. It’s not weird, just necessary, and I’m sure many of you can relate. When you’re out of time, you make time. And when you need soup, you make soup. A few chopped vegetables, in this case, leeks, onion, and fennel, in a pot of chicken stock with a few small potatoes, a hop in the shower, and you are toweling-off to lunch made. Here’s how.

Potato Leek and Fennel Soup with Cider Vin and Hard Boiled Egg

Ingredients — Soup for One with Leftovers

1 Leek, split lengthwise and soaked/rinsed of sand and dirt

1/2 White Onion

1/2 Fennel Bulb

2 Fennel Fronds, from the top of the fennel bulb

3 Small Potatoes, Fingerling is what I used but any potato chopped to small will suffice

2 Cups of Chicken Broth, store bought is fine

1 Tbs Cider Vinegar

1 Hard Boiled Egg, optional, but really great with the soup

Note— This recipe works best with a two-quart heavy bottomed pot with a lid. A lid is necessary.

Another Note— Using half a fennel bulb and onion sounds wasteful. I tossed the fennel into an arugula salad with parmesan. Don’t waste it. The onion can be used for anything. Or, if feeling brave, add the whole onion and whole fennel bulb, and make your own recipe.

Method and Timing

Thinly slice the leek (mostly the lighter parts), onion and fennel and add to a small pot of chicken stock. Add small potatoes, or potato chunks, and season with salt and pepper. Taste for seasoning. Add the fennel fronds and turn the heat to medium-low and cover with a lid, careful to leave the lid ajar. Heat your shower and get in. In California, we are in a drought so showers here are short and quick, but you won’t say anything if I take a few extra minutes, will you. I approximate my shower and dressing time to be about 15-20 minutes depending upon how late I am writing blogs. Check your soup when you get out. It may have spit on your stovetop, but no big deal, wipe off your stove and give the soup a stir adding a tablespoon of cider vinegar. Taste for seasoning, again, and ladle into a jar, or something with a tight lid, to get it to where you are going. Slice the hard boiled egg and lace the slices atop the soup and put a lid on it. Now, get to work.