Potato, leek and fennel Soup

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

Per Serving 164 calories

Fat 6 g

Carbs 26 g

Protein 3 g

4


Potato, leek and fennel Soup

Ingredients

Potatoes chopped, 2 cups

Leeks chopped, 2 cups

Fennel chopped, 2 cups

Large White onion chopped, 1

Vegetable Stock cube

Salt

Water

knob of butter

Instructions

  1. Heat a pan with butter.
  2. Add the onions, leeks and fennel. Crumble the vegetable stock cube into the vegetables and cook until soft.
  3. Add the potaoes. Mix all together.
  4. Cover with water. Simmer until the potatoes are cooked well.
  5. Blend into a smooth purée.
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