Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special 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 well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Leek, fennel and potato soup is something that I have loved my whole life. They’re nice and they look wonderful.
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. potato, leek and fennel soup Your chopping technique doesn't matter here—you are going to puree this soup.
To get started with this 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 can achieve that.
The ingredients needed to make Leek, fennel and potato soup:
- Get 2 tbsp butter
- Take 3 cups chopped leeks
- Prepare 2 cups chopped fennel
- Take 1 L chicken broth
- Make ready 2 Yukon gold potatoes
- Make ready Fennel fronds and tarragon for garnishing
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender.
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.
Return to sauce pan and heat. Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning — just until the vegetables soften. Turn the heat up to medium-high, add the potatoes, and stir. 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.
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