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Categories:Viewed: 31 - Published at: 3 years ago
Ingredients
- 3 tblspns unsalted butter
- 8 large leeks
- 3 medium baking potatoes
- 2 fennel bulbs
- 5 cups vegetable stock
- salt and pepper
Method
- Melt the butter in a large soup pot.
- Chop the white parts of the leeks and the fennel bulbs and cook for 20 minutes.
- Peel and slice the potatoes and add cook for 30 minutes.
- Puree.
- Add salt and pepper to taste.
- Add additional stock if needed.