Leek, fennel and potato soup
Leek, fennel and potato soup

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, leek, fennel and potato soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Leek, fennel and potato soup is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Leek, fennel and potato soup is something which I have loved my whole life.

I added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different. I add bacon to give an extra level of complexity.

To get started with this particular recipe, we have to first prepare a few components. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Leek, fennel and potato soup:
  1. Prepare 2 tbsp butter
  2. Make ready 3 cups chopped leeks
  3. Get 2 cups chopped fennel
  4. Take 1 L chicken broth
  5. Prepare 2 Yukon gold potatoes
  6. Make ready Fennel fronds and tarragon for garnishing

Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Place half of the soup in a blender; process until smooth.

Steps to make Leek, fennel and potato soup:
  1. In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
  2. When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
  3. Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
  4. Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.

Pour pureed soup into a bowl. Add broth and potatoes, and bring to a boil. Purée soup in batches in food processor. I have a soup thing and make some kind of soup at least once a week. In the summer and even into early fall, I love to make cold soups (gazpacho, cucumber) and sip them when While both children are occupied, that's my time to cook so I make the most of it!

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