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Before you jump to Leek, fennel and potato soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now a good deal more popular than it used to be and rightfully so. Poor diet is a leading factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get people to lead a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making some small changes can positively affect daily eating habits.
Initially, you will have to be extremely careful when you are shopping for food that you don’t automatically put things in your cart that you no longer want to eat. For instance, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a regular part of your new healthy eating plan.
Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. You can have leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Leek, fennel and potato soup:
- Get 2 tbsp butter
- Get 3 cups chopped leeks
- Get 2 cups chopped fennel
- Prepare 1 L chicken broth
- Take 2 Yukon gold potatoes
- Take Fennel fronds and tarragon for garnishing
Instructions to make Leek, fennel and potato soup:
- In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
- When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
- Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
- Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.
Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat. Making the most of the poor leek harvest.and using up any damaged potatoes that won't be good for storing. Life after full-time work as a nurse.a year.
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