Recently I gathered up a few neglected items tucked away in the back of the refrigerator: leeks, fennel, cauliflower, and red potatoes. Discarded the brown bits and saved the not-too-icky parts for the critters.
Sauteed the leeks and fennel in olive oil for a few minutes.
Added in the potatoes, cauliflower, two cans of chicken broth, salt and pepper.
Closed the lid on my Instant Pot* and set it to Manual for 10 minutes. (*My, my, my, I have not even talked about my wonderful new Instant Pot. . . . )
A few swipes with the Immersion Hand Blender, a sprinkling of fresh corn, and we've got soup.
Though, you know, not much goes to waste around here. It's all good.
