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Potato-Fennel Soup

Potato-Fennel Soup


  • 3 large leek bulbs diced
  • 1 large bulb fennel diced
  • 8 cups water
  • 3 large carrots peeled/cubed
  • 2 tablespoons clarified butter
  • 2 pounds Yukon gold potatoes cubed
  • 1/4 cup dill chopped
  • salt and pepper


  1. Cut off the dark green tops of the leeks, fennel stems, and fennel fronds. Place them in a large pot with 8 cups of water. This will become your broth base.
  2. Bring leek and funnels to a boil, then reduce the heat to medium.
  3. Cover and simmer 20 minutes.
  4. Strain broth, discard leeks and fennel.
  5. Next, roast carrots on a cookie sheet at 450 for 25 minutes.
  6. Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Let simmer for about 4 minutes.
  7. Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth.
  8. Cover and cook until tender, about 15 minutes.

Recipe Notes

If you want a creamy based soup add a little coconut milk to it. The soup shown has no coconut milk added.

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