Potato Soup with Fennel and Leeks

barbara lentz


This is a tasty and hearty soup. Thick and flavorful with the unique taste of fennel.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1/4 stick
  • 1 large
    leek white and pale green parts only
  • 1 medium
    fennel bulb
  • 1 c
    dry riesling wine
  • 8 c
    chicken broth
  • 4 medium
    yukon gold potatoes peeled and diced
  • 1 Tbsp
    white pepper
  • 1 Tbsp
    ground mustard
  • 1 Tbsp
    fresh thyme minced
  • 1 Tbsp
    fresh rosemary minced
  • ·
    chopped fennel fronds for garnish
  • ·
    salt to taste

How to Make Potato Soup with Fennel and Leeks


  1. Place butter in a large Dutch oven. Saute leeks and fennel until browned and soft about 7 minutes. Add wine and deglaze scraping up bits and let reduce by half.
  2. Add chicken broth and bring to a boil. Add potatoes, white pepper, mustard, rosemary, and thyme. Cook until potatoes are tender. Remove from heat and puree with immersion blender or in food processor until smooth. Season with salt. Garnish with fennel fronds in desired.

Printable Recipe Card

About Potato Soup with Fennel and Leeks

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: American

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