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Thank you for stopping by my site. Cooking is one of my hobby!
I love to cook, bake and try new recipes.
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presenting them to you with simple instructions and lots of pictures.
* 1 tablespoon olive oil * 3 leeks, cut into 1/4-inch pieces * 1 bulb fennel, cut into 1/4-inch pieces, plus 2 tablespoons fronds * kosher salt * 3 cups mashed potatoes * 6 cups low-sodium chicken broth * crisps or crackers (optional)
Directions
1. Heat the oil in a large pot over medium heat. Add the leeks, fennel pieces, and ¼ teaspoon salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. 2. Add the mashed potatoes and broth and simmer over medium heat, stirring occasionally, until heated through, 4 to 6 minutes. 3. Puree the soup in the pot using a handheld immersion blender (or, working in batches, in a standard blender). 4. Ladle the soup into bowls and sprinkle with the fennel fronds. Serve with the crisps (if desired).
