A comforting and flavorful soup featuring roasted garlic, leeks, fennel, and potatoes, perfect for a cozy meal.
Preheat your oven to 325°F. Peel the garlic cloves and place them in a small baking pan.
Roasting garlic mellows its flavor, making it sweet and aromatic.
Drizzle one tablespoon of olive oil over the garlic cloves and toss to coat evenly. Roast in the oven for about 20 minutes or until golden and fragrant.
Keep an eye on the garlic to prevent it from burning, as it can turn bitter.
In a large saucepan, heat the remaining olive oil over medium heat. Add the sliced leeks and chopped fennel, and sauté until they soften and start to brown slightly, about 10 minutes.
Stir frequently to ensure even cooking and prevent sticking.
Add the chicken broth, diced potatoes, roasted garlic, thyme, and bay leaf to the saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the vegetables are tender.
Simmering allows the flavors to meld together beautifully.
Remove the bay leaf from the soup and discard it. Blend the soup in batches using a blender until smooth and creamy.
For safety, let the soup cool slightly before blending to avoid splatters.
Return the blended soup to the saucepan and heat through. Season with salt and pepper to taste.
Taste the soup and adjust the seasoning gradually to your preference.
Serve the soup in bowls, topping each with a tablespoon of plain yogurt and a sprinkle of chopped fennel leaves.
The yogurt adds a tangy contrast to the creamy soup, enhancing its flavor.
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