Easiest Way to Cook Appetizing 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). Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds. You can cook Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Leek, fennel and potato soup

1. You need 2 tbsp of butter.
2. You need 3 cups of chopped leeks.
3. Prepare 2 cups of chopped fennel.
4. It's 1 L of chicken broth.
5. Prepare 2 of Yukon gold potatoes.
6. It's of Fennel fronds and tarragon for garnishing.

Heat the butter in a saucepan and add the fennel, leeks and potato. 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. This soup is comfort in a bowl.

Leek, fennel and potato soup instructions

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..

I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. We had an unusually huge harvest of leeks this year, along with a whole bunch of potatoes, and I. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender.