Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, leek, fennel and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Melt butter in heavy large pot over medium-high heat. Add broth and potatoes and bring to boil. A light, lemony potato, leek, and fennel soup recipe that's perfect in any weather.
Leek, fennel and potato soup is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Leek, fennel and potato soup is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Leek, fennel and potato soup:
- Prepare 2 tbsp butter
- Get 3 cups chopped leeks
- Take 2 cups chopped fennel
- Make ready 1 L chicken broth
- Take 2 Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
Return to sauce pan and heat. This marvelous fennel and potato soup, reminiscent of the classic potato and leek soup known as vichyssoise, gets its silkiness from butter, a touch of cream, and Yukon Gold potatoes. Onion, garlic, and fennel seeds lend flavor. Quarter the fennel and discard the tough outer leaves and the hard core from each piece.
Instructions to make Leek, fennel and potato soup:
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.
Slice the rest of the flesh, including any little fronds. Heat the butter in a saucepan and add the fennel, leeks and potato. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Add the potatoes and the vegetable broth and bring to a boil. This soup is comfort in a bowl.
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