Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, leek, fennel and potato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. 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. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil.

Leek, fennel and potato soup is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Leek, fennel and potato soup is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Leek, fennel and potato soup:

1. Take 2 tbsp butter
2. Prepare 3 cups chopped leeks
3. Take 2 cups chopped fennel
4. Get 1 L chicken broth
5. Get 2 Yukon gold potatoes
6. Take Fennel fronds and tarragon for garnishing

All the sweet, salty textures work perfectly with each other. 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 Heat the butter in a saucepan and add the fennel, leeks and potato. Fennel is great on its own, raw, but this time I'm blending it up in a soup.

Instructions 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.

We've used cashel blue but you could try Heat the butter in a saucepan and add the fennel, leeks and potato. Fennel is great on its own, raw, but this time I'm blending it up in a soup. With more of our favorite vegetables. Soup always seems to be in order when Rina, if you read this blog post, know that I love you and I am praying for you every day. This leek, potato and fennel soup is dairy-free and vegan.

So that is going to wrap this up for this special food leek, fennel and potato soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!