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Leek, fennel and potato soup
Leek, fennel and potato soup

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We hope you got insight from reading it, now let’s go back to leek, fennel and potato soup recipe. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Leek, fennel and potato soup:
  1. Provide 2 tbsp butter
  2. Get 3 cups chopped leeks
  3. Take 2 cups chopped fennel
  4. You need 1 L chicken broth
  5. Take 2 Yukon gold potatoes
  6. Use Fennel fronds and tarragon for garnishing
Steps to make Leek, fennel and potato soup:
  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.

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