Leek, fennel and potato soup

Name: Leek, fennel and potato soup
Cuisine: American
Ingredients: 2 tbsp butter; 3 cups chopped leeks; 2 cups chopped fennel; 1 L chicken broth; 2 Yukon gold potatoes; Fennel fronds and tarragon for garnishing

Sheena L. @cook_21757585

Toronto

The soup recipe involves making a purée out of the boiled veggies, but I was in a rush so we ended up with this rustic version. A super simple and hearty meal for a cold winter’s day.

Sheena L. @cook_21757585

Toronto

The soup recipe involves making a purée out of the boiled veggies, but I was in a rush so we ended up with this rustic version. A super simple and hearty meal for a cold winter’s day.

Saved

Ingredients

2 tbspbutter
3 cupschopped leeks
2 cupschopped fennel
1 Lchicken broth
2Yukon gold potatoes
Fennel fronds and tarragon for garnishing

Saved

Steps

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.