Creamy Potato and Fennel Soup | Just A Pinch Recipes
Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to...
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Cooking tools:
- Immersion blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1/4 stick(s) unsalted butter
- 2 cup(s) sliced leeks (white and pale green parts only)
- 2 cup(s) sliced fennel bulb, fronds reserved for garnish
- 6 cup(s) low-salt chicken broth
- 4 cup(s) red-skinned potatoes, peeled, cut into 1/2-inch pieces
- 1 tablespoon(s) white pepper
- 1 tablespoon(s) dry english mustard
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