Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, leek, fennel and potato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. 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.

Leek, fennel and potato soup is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Leek, fennel and potato soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you cook that.

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

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

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. 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.

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.

Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste. Add broth and potatoes, and bring to a boil.

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