8 Servings 55 min Cook
6 Tbsp Butter
2 Leek Leeks
1 Bulb Fennel
1 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
12 Potato small (1-3/4" to 2-1/4" dia) Red Potatoes
1 Medium (3" dia) Apples
6 Cup Vegetable Broth
1 Tsp Salt
1 Dash Pepper
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Lemon yields Lemon Juice
2 Tablespoon Tarragon
1 Tsp Sriracha Sauce
Melt butter in a 8-quart stockpot.
Add sliced onion, leek, garlic, and fennel; cook over medium heat for about 10 minutes until the vegetables are just softening.
Add cubed potatoes (skins on) and stir together to create some browning at the bottom of the pot and the potatoes.
Deglaze the browning bits after 10 minutes by adding stock.
Reduce to simmer for 45 minutes.
When the potatoes are completely softened and separating from their skin, add the heavy cream, salt, and pepper then transfer batches to the blender and blend on low so that the soup is just combined but still a bit chunky.
Transfer to a staging bowl and repeat until all the soup is blended but still has texture.
Stir in lemon juice, fresh chopped tarragon, hot sauce to your liking, and add bacon (optional).
Taste for salt and pepper.
