I made this potato, leek and fennel soup a few weeks ago on a cold Irish spring afternoon. There’s nothing quite like a bowl of hot steaming homemade soup when the day is dark and miserable outside.
Potato and leek always do it for me but since I’ve never tried cooking with a fennel bulb before I figured I’d try it in this soup.
The result was pretty good and well worth a try but for me, to be honest, I’d still go back to my potato and leek soup next time I reckon.
USE YOUR INSTANT POT TO MAKE THIS SOUP QUICKER
Potato, leek and fennel Soup
Potatoes chopped, 2 cups
Leeks chopped, 2 cups
Fennel chopped, 2 cups
Large White onion chopped, 1
Vegetable Stock cube
knob of butter
- Heat a pan with butter.
- Add the onions, leeks and fennel. Crumble the vegetable stock cube into the vegetables and cook until soft.
- Add the potaoes. Mix all together.
- Cover with water. Simmer until the potatoes are cooked well.
- Blend into a smooth purée.