Week 3: Potato, Leek and Fennel Soup

So, with my work being focused on youth engagement around gardening, I tend to get sent home with a ton of veggies, besides our CSA box each week (which thankfully ends in three weeks). So, Lee and I have been looking for ways to use our veggies creatively. This week, we had a ton of potatoes and leeks, and we also got a few bulbs of fennel. I decided to use epicurious.com to find something with "potato leek fennel". And, of course, they had a recipe!

Ingredients:

• 2 tablespoons (1/4 stick) butter
• 2 cups sliced leeks (white and pale green parts only)
• 2 cups sliced fennel bulb, fronds reserved for garnish
• 4 14 1/2-ounce cans low-salt chicken broth
• 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

I sauted the leeks and fennel in the butter until the leeks were translucent. I then added the potatoes and chicken broth. After boiling the soup until the potatoes were extra tender, I took it off the stove and blended it all so it was a cream soup. So tasty!! I should have added more fennel, but it was a great comfort food for the evening :)

bis morgen,
des