creamy potato and fennel soup
(1 rating)
I am forever trying to get my wife to try new edibles but I was hard-pressed to get her to try fennel. When I had her try this she loved it, and when I told her what was in it... well, she didn't believe me. Oh well... it's still all good! - Geoffry
(1 rating)
yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For creamy potato and fennel soup
-
1/4 stickunsalted butter
-
2 csliced leeks (white and pale green parts only)
-
2 csliced fennel bulb, fronds reserved for garnish
-
6 clow-salt chicken broth
-
4 cred-skinned potatoes, peeled, cut into 1/2-inch pieces
-
1 Tbspwhite pepper
-
1 Tbspdry english mustard
How To Make creamy potato and fennel soup
-
1Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Creamy Potato and Fennel Soup:
ADVERTISEMENT