3green garlic stalkslight green/ white parts only, thinly sliced*
1tsp fennel seeds
1tspground coriander
1 ½lbs.yukon gold potatoes peeled and cut into 1 inch chunks
Kosher salt and black pepper to taste
5cupschicken broth
2bay leaves
2bunches watercresschopped
¼cupeach chopped fresh parsley and dill plus more for garnish if desired
Fresh lemon for serving
Shaved pecorino romano for serving
EVOO for serving
Chili flakesfor serving
Sourdough bread for serving
Instructions
In a large pot over medium heat, add olive oil and pancetta and cook until the pancetta is rendered and crisp.
Add in leeks, fennel, and garlic and cook until soft and translucent, about 8-10 minutes.
Add in fennel seeds and coriander and stir to coat.
Toss in potatoes and bay leaves. Season with salt and pepper to taste.
Pour in broth and bring to a simmer. Simmer on low until potatoes are soft, about 12-15 minutes.
Remove bay leaves. Stir in watercress and simmer another couple minutes to wilt the greens. It’s ok if the potatoes break up slightly as you stir, this is by design. It will give a nice hearty texture to the soup.
Stir in fresh parsley and dill. Season with more salt and pepper if needed. I like a good amount of black pepper in this!
Serve topped with a squeeze of lemon, pecorino cheese, a drizzle of EVOO, a pinch of chili flakes and more fresh herbs
Serve with some sourdough bread on the side for dipping.