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Before you jump to Leek, fennel and potato soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.
Just about every article you read about improving your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to this. But occasionally the last thing you wish to do is make a whole supper for yourself and your family. Once in a while you only want to pay a visit to the drive through while you are on your way home and complete the day. There is zero reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You can do this because most of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is how one can find healthy food choices at the drive through.
Choose the drive through based on if it has better options available. Arby’s for example, is void of burgers. As an alternative you can choose from roast beef sandwiches, salads, wraps and various healthier items. While Wendy’s has made hamburgers for decades, additionally they have quite a few other healthy options like salads, baked potatoes and chili. Most fast food dining places usually do not stoop to the harmful lows seen at McDonalds.
Logic says that one the easiest way to stay balanced is to sidestep the drive through and never eat fast food. While, in most cases, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. To cook leek, fennel and potato soup you only need 6 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Leek, fennel and potato soup:
- Provide 2 tbsp butter
- Provide 3 cups chopped leeks
- Prepare 2 cups chopped fennel
- You need 1 L chicken broth
- Provide 2 Yukon gold potatoes
- You need Fennel fronds and tarragon for garnishing
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.
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