Potato, Leek and Fennel Soup
Ingredients
- 2 Tbsp. butter
- 2 cups sliced leeks
- 2 cups sliced fennel bulbs
- 6 cups chicken broth
- 2 pounds red potatoes, (washed and cut into bite-sized pieces)
Instructions
- Melt butter in a large pot, add leeks and fennel and saute until tender
- Add chicken broth and potatoes and bring to a boil
- Reduce heat and simmer until potatoes are tender (about 20 minutes)
- Place soup (in batches) in a blender and puree
- Return to pot and heat and add salt and pepper to taste
Notes
Use olive oil in place of the butter