Eat Real. Eat Good.

Potato, Leek, and Fennel Soup

Yummy on a cold day, and easy to make in the crock pot or stove top.

Ingredients

  • olive oil, 1 T.
  • vegetable broth, 6 c.
  • potatoes, 1 lb, cut in 1/2 in. pieces
  • leeks
  • fennel bulbs and fronds

Preparation

  1. Directions: 1. Heat oil in large saucepan over medium-high heat. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often.
  2. 2. Add broth and potatoes, and bring to a boil. Reduce heat to medium low. Simmer 25 minutes, or until potatoes are very tender.
  3. 3. Pure soup in batches in food processor. Return to pot. Season with salt and pepper.
  4. 4. Ladle soup into bowls, garnish with fennel fronds, and serve.