Spicy Potato Tarragon Soup

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red potatoes

  Flesh and skin, raw

  12 potato, small or 2.04kg

• Apples

  With skin

  1 medium or 182g

• Vegetable Broth

  Organic - 365 Everyday Value

  6 cup or 1.44kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Tarragon

  Freshdirect

  2 tablespoon or 12g

• Sriracha Sauce

  Trader Joe's

  1 tsp or 4g

Directions

1. 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.
2. 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.

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