Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leek, fennel and potato soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Leek, fennel and potato soup is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Leek, fennel and potato soup is something that I’ve loved my whole life.
But you can bottle it, and that's exactly what we did. Introducing a soup with nothing to hide. We don't leave taste to the imagination.
To get started with this particular recipe, we must 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:
- Take butter
- Get chopped leeks
- Make ready chopped fennel
- Take chicken broth
- Take Yukon gold potatoes
- Prepare Fennel fronds and tarragon for garnishing
I've had soup on my mind for a while. 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). 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.
Steps 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.
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. 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.
So that’s going to wrap this up with this special food leek, fennel and potato soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
