How to Prepare Tasty Leek, fennel and potato soup

Leek, fennel and potato soup. I added fennel to give this classic leek and potato soup a little twist. It adds a sweet anise flavor that really lifts the soup and makes it different. I add bacon to give an extra level of complexity.

Let soup cool slightly, then puree using an immersion blender or food processor. If too thick, add a bit more broth. Though hot soups aren't typical summer fare, there are plenty of great soup ingredients out there right now - young fennel bulbs, leeks, potatoes - and To give things a more summery feel than a typical potato-leek soup, I've tweaked my standard recipe and riced the potatoes for a silky texture, added. You can have Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Leek, fennel and potato soup

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

Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. Life after full-time work as a nurse.a year. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.

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..

Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. I made this soup, but I added more potatoes, and a bit of half and half and sprinkled some Parmesan cheese to thicken it.