creamy potato and fennel soup

Name: Creamy Potato and Fennel Soup
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: French
Ingredients: 1/4 stick(s) unsalted butter; 2 cup(s) sliced leeks (white and pale green parts only); 2 cup(s) sliced fennel bulb, fronds reserved for garnish; 6 cup(s) low-salt chicken broth; 4 cup(s) red-skinned potatoes, peeled, cut into 1/2-inch pieces; 1 tablespoon(s) white pepper; 1 tablespoon(s) dry english mustard

(1 RATING)

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Geoffry Le Cher

Hoover, AL

Updated on Mar 23, 2011

I am forever trying to get my wife to try new edibles but I was hard-pressed to get her to try fennel. When I had her try this she loved it, and when I told her what was in it... well, she didn't believe me. Oh well... it's still all good! - Geoffry

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 8 serving(s)

Ingredients

1/4 stick unsalted butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
6 cups low-salt chicken broth
4 cups red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 tablespoon white pepper
1 tablespoon dry english mustard

How To Make creamy potato and fennel soup

Step 1

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
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