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Leek, fennel and potato soup
Leek, fennel and potato soup

Before you jump to Leek, fennel and potato soup recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us believe that comfort foods are bad for us and that we must keep away from them. But if your comfort food is candy or junk food this might be true. Otherwise, comfort foods can be extremely nutritious and good for you. There are a number of foods that basically can raise your moods when you eat them. When you feel a little down and need an emotional boost, test out a few of these.

Grains can be excellent for fighting a bad mood. Millet, quinoa, barley, etc are fantastic at helping you feel better. These grains can help you feel full for longer too, helping you feel better. It’s easy to feel a little bit off when you feel hungry! These grains can improve your mood as it’s easy for your body to digest them. They are easier to digest than other foods which helps raise your blood sugar levels and that, in turn, raises your mood.

Now you know that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Go with these hints instead!

We hope you got insight from reading it, now let’s go back to leek, fennel and potato soup recipe. You can have leek, fennel and potato soup using 6 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Leek, fennel and potato soup:
  1. Provide 2 tbsp butter
  2. Provide 3 cups chopped leeks
  3. Provide 2 cups chopped fennel
  4. Use 1 L chicken broth
  5. Prepare 2 Yukon gold potatoes
  6. Prepare Fennel fronds and tarragon for garnishing
Steps to make Leek, fennel and potato soup:
  1. In a large pot, melt 2 tbsp butter over medium heat. Sauté 3 cups of chopped leeks and 2 cups of chopped fennel.
  2. When these turn translucent, add 1 L of water and a chicken bouillon cube. Bring to a boil.
  3. Add 2 diced Yukon Gold potatoes. Simmer until potatoes become very tender.
  4. Add salt to taste and fennel fronds and tarragon to garnish. Here’s a photo of the puréed version.

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