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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 The Simple Ways to Be Healthy.
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We hope you got benefit from reading it, now let’s go back to leek, fennel and potato soup recipe. To make leek, fennel and potato soup you only need 6 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Leek, fennel and potato soup:
- Provide butter
- Provide chopped leeks
- Use chopped fennel
- Provide chicken broth
- Prepare Yukon gold potatoes
- You need 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.
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