• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Potato, Leek and Fennel Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 1/2 lb Fennel
  • 2 c Onion; chopped
  • 3 c Leeks; diced
  • 2 md Potato; peeled and diced
  • 3 tb Butter budsĀ®
  • 4 c Chicken broth
  • 1 c Evaporated skim milk
  • Salt and pepper


Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve
for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add
onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min.
stirring after 5 min.

Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches
in blender or food processor. Return soup to casserole. Add remaining 2
cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3
min. or until heated through. Garnish with chopped fennel greens.

NOTES : Recipe can be doubled. Freezes well

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