Step-by-Step Guide to Make Favorite Leek, fennel and potato soup
Leek, fennel and potato soup. The fennel gives this humble soup some dimension especially when the fronds are added for color. A hearty winter meal served with fresh bread. As potato and leek soups goes, we like this recipe.
A few weeks back, I made and froze a batch of rich vegetable stock (made with the first yellow onions of the season from our CSA). In large heavy saucepan heat remaining oil over medium heat. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil.
Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, leek, fennel and potato soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
The fennel gives this humble soup some dimension especially when the fronds are added for color. A hearty winter meal served with fresh bread. As potato and leek soups goes, we like this recipe.
Leek, fennel and potato soup is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Leek, fennel and potato soup is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook leek, fennel and potato soup using 6 ingredients and 0 steps. Here is how you cook it.
The ingredients needed to make Leek, fennel and potato soup:
- Take 2 tbsp of butter.
- Get 3 cups of chopped leeks.
- Prepare 2 cups of chopped fennel.
- Prepare 1 L of chicken broth.
- Take 2 of Yukon gold potatoes.
- Take of Fennel fronds and tarragon for garnishing.
Add broth and potatoes, and bring to a boil. Purée soup in batches in food processor. Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses.
Instructions to make Leek, fennel and potato soup:
Place potatoes and fennel in a large mixing bowl. Add the leeks and garlic to the bowl with the potatoes. Toss with olive oil (enough for a light covering) and season with salt and pepper. The potato, leek, and fennel can be mashed with a potato masher for a thicker consistency. Or, if using a blender or food processer, work in small batches for the right consistency.
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