Potato Leek And Fennel Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Serve it hot, it's potato/leek/fennel soup. Serve it chilled or at room temperature, it becomes the very French vichyssoise. We love this either way! Ingredients:
1/2 stick unsalted butter |
2 cups leeks, sliced |
2 cups fennel, sliced |
56 ounces chicken stock |
4 cups potatoes, diced |
Directions:
1. Saute the leeks and fennel in butter.
2. Add the stock and the potatoes.
3. Bring to a boil.
4. Reduce heat.
5. Simmer until potatoes are tender.
6. Puree mixture in a food processor OR blender.
7. Reheat if necessary.
8. Season to taste with salt and pepper.
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