Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, leek, fennel and potato soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Leek, fennel and potato soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Leek, fennel and potato soup is something that I’ve loved my whole life.

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.

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

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

1. Prepare 2 tbsp butter
2. Make ready 3 cups chopped leeks
3. Prepare 2 cups chopped fennel
4. Make ready 1 L chicken broth
5. Make ready 2 Yukon gold potatoes
6. Prepare 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’s going to wrap this up for this exceptional food leek, fennel and potato soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!