Creamy Potato Fennel Soup Recipes

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CREAMY POTATO AND FENNEL SOUP



Creamy Potato and Fennel Soup image

I am forever trying to get my wife to try new edibles but I was hard-pressed to get her to try fennel. When I had her try this she loved it, and when I told her what was in it... well, she didn't believe me. Oh well... it's still all good! - Geoffry

Provided by Geoffry Le Cher

Categories     Cream Soups

Time 35m

Number Of Ingredients 7

1/4 stick unsalted butter
2 c sliced leeks (white and pale green parts only)
2 c sliced fennel bulb, fronds reserved for garnish
6 c low-salt chicken broth
4 c red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 Tbsp white pepper
1 Tbsp dry english mustard

Steps:

  • 1. Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

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