Leek Soup Recipes

Total Time: 45 minutes

Yield: 4-6 bowls

Ingredients:

• 1/2 leek
• 1/2 fennel bulb
• 1 medium potato
• 2 tsp bouillon granules
• water
• 1 Tbsp butter
• 1 Tbsp flour
• 1/2 cup milk
• salt and pepper to taste

Steps:

1. Cut off the top green part of the leek and save it for something else.

 
2. Take the white and light green part and give them a rough chop.

 
3. Remove the top of the fennel bulb and save it for something else. Rough chop half the bulb.

 
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4. Peel and chop the potato. Add it, along with the leeks and fennel, to a large pot.

 
5. Add enough water to cover the contents. Add bouillon granules, and bring to a boil. Reduce heat to medium-low and simmer until potatoes are soft, about 25 minutes.

 
6. Use an emersion blender in the pot or use a blender to puree the soup.

 
7. To make a roux, melt butter in a saucepan over medium heat until bubbling, then add the flour. Stir to make a thick paste.

 
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8. Add milk to the flour and butter paste, stirring constantly.

 
9. Mix well until it's a thick, silky consistency.

 
10. Pour roux into the soup and blend well with emersion blender or in your blender. Season with salt and pepper to taste and serve.