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We hope you got insight from reading it, now let’s go back to leek, fennel and potato soup recipe. You can cook leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Leek, fennel and potato soup:
- Provide 2 tbsp butter
- Provide 3 cups chopped leeks
- Take 2 cups chopped fennel
- Get 1 L chicken broth
- Provide 2 Yukon gold potatoes
- Use Fennel fronds and tarragon for garnishing
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.
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