potato soup with fennel and leeks

Name: Potato Soup with Fennel and Leeks
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1/4 stick(s) butter; 1 large leek white and pale green parts only; 1 medium fennel bulb; 1 cup(s) dry riesling wine; 8 cup(s) chicken broth; 4 medium yukon gold potatoes peeled and diced; 1 tablespoon(s) white pepper; 1 tablespoon(s) ground mustard; 1 tablespoon(s) fresh thyme minced; 1 tablespoon(s) fresh rosemary minced; - chopped fennel fronds for garnish; - salt to taste

10 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Oct 8, 2014

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

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make potato soup with fennel and leeks

Step 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.

Step 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.
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