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


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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


  • 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.
  • 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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About Potato Soup with Fennel and Leeks

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

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