Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, leek, fennel and potato soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Leek, fennel and potato soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Leek, fennel and potato soup is something which I have loved my entire life.
Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. The fennel gives this humble soup some dimension especially when the fronds are added for color.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Take chopped leeks
- Take chopped fennel
- Get chicken broth
- Make ready Yukon gold potatoes
- Take Fennel fronds and tarragon for garnishing
This soup is comfort in a bowl. 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.
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.
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. Onion, garlic, and fennel seeds lend flavor.
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