Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, leek, fennel and potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Leek, fennel and potato soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Leek, fennel and potato soup is something which I’ve loved my entire life. They are nice and they look wonderful.
Bring home the taste of Rao's Soup today & see why we can't hide the flavor in a can. We don't leave taste to the imagination. The fennel gives this humble soup some dimension especially when the fronds are added for color.
To begin with this recipe, we have to first prepare a few ingredients. You can have leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Leek, fennel and potato soup:
- Get butter
- Get chopped leeks
- Prepare chopped fennel
- Get chicken broth
- Make ready Yukon gold potatoes
- Get Fennel fronds and tarragon for garnishing
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. 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.
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.
Onion, garlic, and fennel seeds lend flavor. 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. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender.
So that’s going to wrap it up with this exceptional food leek, fennel and potato soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
