Recipe Potato Leek Fennel Soup

Cook without browning just until the vegetables soften.

Recipe potato leek fennel soup. Let the veggies sweat until they are softened. Turn the heat up to medium high add the potatoes and stir. Add leeks and fennel and sauté until leeks are translucent about 7 minutes.

Melt butter add fennel and leeks and turn heat to medium low. Reduce heat to medium low. Add fennel bulb and leek.

16 2014 8 15 am facebook twitter show more sharing options share close extra sharing options facebook twitter linkedin email copy link url copied. Add broth potatoes roasted garlic thyme and bay leaves. Set a heavy bottomed soup pot over medium heat.

Add potato water salt fennel seeds pepper and broth and bring to a boil. Cook stirring often until fennel and leeks are tender and translucent about 20 30 minutes. Add the sliced leeks fennel and garlic.

Add leeks and fennel and cook 7 minutes or until softened stirring often. Add leeks and fennel. Heat the olive oil in a large heavy soup pot or dutch oven over medium heat and add the leeks fennel garlic and a generous pinch of salt.

Reduce heat and simmer for 40 minutes or until vegetables are tender. Vegetables should be cooked thoroughly but not at all browned edge heat lower as needed. Heat oil in large saucepan over medium high heat.