Appetizers / Soups / Salads

Leek, Potato and Fennel Soup takes several minutes to prepare.

Leek, Potato and Fennel Soup takes several minutes to cook.

Leek, Potato and Fennel Soup makes 8 servings.

The ingredients for Leek, Potato and Fennel Soup are:

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 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)


Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and saut? 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. Working in batches, pur?e soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.



Read More http://www.epicurious.com/recipes/food/views/Potato-Leek-and-Fennel-Soup-100957#ixzz1AldpTb8g
Read More http://www.epicurious.com/recipes/food/views/Potato-Leek-and-Fennel-Soup-100957#ixzz1AldgPhxS

Here is how you make Leek, Potato and Fennel Soup:

Number of Servings: 8Recipe submitted by SparkPeople user BTOWNQUILTER.

The nutritional information for Leek, Potato and Fennel Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 123.4

• Total Fat: 2.2 g
• Cholesterol: 8.5 mg
• Sodium: 933.5 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 3.0 g
• Protein: 3.7 g