Potato and Roasted Veggie Soup Recipe - (4.6/5)

Name: Potato and Roasted Veggie Soup Recipe - (4.6/5)
Ingredients: 3 lb Yukon gold potatoes, peeled and diced; 2 large leeks (green part used to flavor the chicken stock) light green and white parts diced; 2 large fennel bulbs, diced; 1 lb bag of baby carrots, chopped; 2 cartons chicken stock; 3 cups of water; 3 cups of half and half or skim milk for lighter version; Olive oil; 2 tbsp butter; Salt; pepper; 1/2 teaspoon of cayenne (to taste)

www.keyingredient.com

Potato and Roasted Veggie Soup. Discover our recipe rated 4.6/5 by 12 members.

Keywords

Potato and Roasted Veggie Soup
recipe
potato
vegetable
Fruits
Vegetables and Other Produce
Main Ingredients

View full recipe on www.keyingredient.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.keyingredient.com.

Share this recipe:

Cooking tools:

Immersion blender
Oven
Stove
Pot
Baking sheet
Chef's knife
Cutting board
Mixing bowl
Wooden spoon
Measuring cup
Measuring spoon

Ingredients

3 lb Yukon gold potatoes, peeled and diced
2 large leeks (green part used to flavor the chicken stock) light green and white parts diced
2 large fennel bulbs, diced
1 lb bag of baby carrots, chopped
2 cartons chicken stock
3 cups of water
3 cups of half and half or skim milk for lighter version
Olive oil
2 tbsp butter
Salt
pepper
1/2 teaspoon of cayenne (to taste)