Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 2 cups sliced leeks (white and pale green parts only)
  • 2 cups sliced fennel bulb, fronds reserved for garnish
  • 4 14 1/2-ounce cans low-salt chicken broth
  • 2 lbs. red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

Directions

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.
2. Working in batches, purée soup in blender (or if you like a chunky style, mash with a potato masher right in the pot). Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

Categories
Healthy, Low Cholesterol, Soups, Vegetarian
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