Dinner Tonight: Peppery Potato-Fennel Soup Recipe

1. 1

   In a large pot, melt the butter over medium high heat and toss in the leeks, fennel, and apples. Cook, stirring occaionally, for about 5 minutes.

2. 2

   Pour in the stock and then add the potatoes and pepper. Turn the heat down to low, and let simmer for 25 minutes.

3. 3

   Move all the contents to a blender, and process until nice and smooth. And the salt and serve.

* Per serving · 4 servings · Values may vary.

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