Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, leek, fennel and potato soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Leek, fennel and potato soup is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Leek, fennel and potato soup is something that I’ve loved my whole life.
I added fennel to give this classic leek and potato soup a little twist. 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.
To begin with this recipe, we must first prepare a few components. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Leek, fennel and potato soup:
- Take 2 tbsp butter
- Take 3 cups chopped leeks
- Prepare 2 cups chopped fennel
- Take 1 L chicken broth
- Prepare 2 Yukon gold potatoes
- Make ready Fennel fronds and tarragon for garnishing
Place half of the soup in a blender; process until smooth. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners. What goes in Leek and Potato Soup. Here what you need: Leeks - essential for a LEEK soup!! 😂 Though if you are desperate to make this an leeks are obscenely expensive / you.
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.
Potato leek soup, or potage parmentier, is a French classic. 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. Add broth and potatoes, and bring to a boil. Purée soup in batches in food processor.
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