Recipe: Perfect Leek, fennel and potato soup

Leek, fennel and potato soup. It adds a sweet anise flavor that really lifts the soup and makes it different. I add bacon to give an extra level of complexity. All the sweet, salty textures work perfectly with each other.

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. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon. You can cook Leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you make it.

Ingredients of Leek, fennel and potato soup

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

Add in potatoes and give it a stir. Let soup cool slightly, then puree using an immersion blender or food processor. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Place half of the soup in a blender; process until smooth.

Leek, fennel and potato soup step by step

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..

Pour pureed soup into a bowl. Add broth and potatoes, and bring to a boil. Purée soup in batches in food processor. I have a soup thing and make some kind of soup at least once a week. In the summer and even into early fall, I love to make cold soups (gazpacho, cucumber) and sip them when While both children are occupied, that's my time to cook so I make the most of it!