potato soup with fennel and leeks
This is a tasty and hearty soup. Thick and flavorful with the unique taste of fennel.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For potato soup with fennel and leeks
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1/4 stickbutter
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1 lgleek white and pale green parts only
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1 mdfennel bulb
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1 cdry riesling wine
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8 cchicken broth
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4 mdyukon gold potatoes peeled and diced
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1 Tbspwhite pepper
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1 Tbspground mustard
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1 Tbspfresh thyme minced
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1 Tbspfresh rosemary minced
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chopped fennel fronds for garnish
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salt to taste
How To Make potato soup with fennel and leeks
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1Place 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.
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2Add 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.
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