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Fennel, Leek, and Potato Soup

Fennel, Leek, and Potato Soup
Fennel, Leek, and Potato Soup might be a good recipe to expand your soup recipe box. One serving contains 72 calories, 2g of protein, and 2g of fat. This recipe serves 7. It is perfect for Autumn. It is a good option if you're following a gluten free and vegetarian diet. If you have baking potato, fennel seeds, less-sodium chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Melt the butter in a Dutch oven over medium-high heat.
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ButterButter
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Dutch OvenDutch Oven
2
Add fennel bulb and leek; saut 4 minutes.
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Fennel BulbFennel Bulb
LeekLeek
3
Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
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Fennel SeedsFennel Seeds
PepperPepper
PotatoPotato
BrothBroth
WaterWater
SaltSalt
4
Place half of the soup in a blender; process until smooth.
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SoupSoup
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BlenderBlender
5
Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan; simmer 5 minutes or until slightly thick.
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SoupSoup
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BowlBowl
Frying PanFrying Pan
6
Garnish with fennel fronds, if desired.
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FennelFennel
DifficultyHard
Ready In45 m.
Servings7
Health Score2
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsFallWinter
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