Velvety Leek, Fennel & Potato Soup

1. 1

   In a preheated medium size pot add oil, onion, garlic, leek and fennel saute for 5-8 min to soften vegetables. Sprinkle with salt & pepper. Add diced potatoes and continue stirring and cooking on medium heat for another 5min.

2. 2

   Add broth and bring pot up to boil. Immediately turn down the heat to a simmer and cook until vegetables are fork tender. Approx. 20-30min. Taste for seasoning.

3. 3

   Using a slotted spoon transfer the larger chunks of vegetables to a blender add some stock just to blend and puree.

4. 4

   I like leaving a few chunks to add texture so everyone can see the ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.