Winter White Soup

3 Tbsp. extra virgin olive oil

3 leeks, white and light green parts

4 large garlic cloves

1 large fennel, bulb and fronds

1 extra-large or 2-3 smaller white sweet potatoes (to equal about 4 cups chopped)

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

4 cups low-sodium vegetable broth

3/4 cup plain unsweetened almond milk

1. Prep your vegetables. Slice leeks in half and check for dirt. Rinse leeks to remove dirt caught between layers, and pat dry. Slice into half-moons, and set aside. Remove long top stalks from fennel, and set aside. Roughly chop bulb into 1” pieces and set aside. Remove leafy fronds from fennel stalks, mince, and reserve for later. Peel and chop sweet potato, into 3/4” cubes, and set aside. Peel garlic cloves and mince, set aside.
2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add sliced leeks, and saute for about 10 minutes, until leeks just begin to soften and get some color.
3. Add garlic and saute about another minute, until fragrant. Add salt and pepper.
4. Add chopped fennel and sweet potato, then add vegetable broth, and stir to combine. Cover with a lid, and bring to a simmer. Reduce heat to low, and simmer about 20 minutes, until all vegetables are soft.
5. Once vegetables are soft, remove pot from heat and puree the soup using an immersion blender (or puree in a blender in batches). Return pureed soup in the pot to the stove on low heat. Stir in almond milk and reserved fennel fronds, and heat through.
6. Serve soup as is, or add protein and enhance the flavor by adding about 1 1/2 cups flaked smoked salmon.