Leek, fennel and potato soup. Heat oil in large saucepan over medium-high heat. Add broth and potatoes, and bring to a boil. Purée soup in batches in food processor.
In a medium-sized heavy bottom pot, heat olive oil over medium heat. Add in potatoes and give it a stir. Add in vegetable broth and bring to a boil. You can cook Leek, fennel and potato soup using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Leek, fennel and potato soup
Slice and wash the leeks, slice the fennel, and chop the potatoes. Cook the leeks in olive oil. Add the garlic, salt, and pepper. Add the other vegetables and broth.
Leek, fennel and potato soup instructions
Bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the veggies are tender. Blend in the pot with an immersion (handheld) blender. Add the potatoes and the vegetable broth and bring to a boil. Add the potatoes, leeks and celery.