Recipe of Award-winning Heather's Potato Fennel Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, heather's potato fennel soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

This marvelous fennel and potato soup, reminiscent of the classic French potato and leek soup known as vichyssoise, gets its silkiness from butter, a touch of cream, and Yukon Gold potatoes. Onion, garlic, and fennel seeds lend flavor. Start your New Year with a healthy, hearty and delicious vegan soup recipe: Potato soup with roasted fennel, ginger, and garlic. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock.

Heather's Potato Fennel Soup is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Heather's Potato Fennel Soup is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have heather's potato fennel soup using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Heather's Potato Fennel Soup:

1. Make ready –for the boil—–
2. Prepare water cover 3 inches above potatoes
3. Get large potatoes
4. Get ground black pepper
5. Get salt
6. Take granulated garlic powder
7. Make ready onion powder
8. Take large fennel bulb, with stalks and leaves
9. Take ——sausage——-
10. Prepare pan sausage, she used Odom's Tennessee Pride brand
11. Make ready —the finalization —–
12. Make ready water enough to cover the potatoes 4 inches above
13. Make ready ground black pepper
14. Prepare salt
15. Get granulated garlic powder
16. Make ready onion powder
17. Make ready instant mashed potatoes 2 ounces each
18. Prepare bullion cubes chicken flavor

I love serving it with chunks of buttered rustic bread as an easy supper. Large batches of soup work well, as they are perfect for a quick, easy dinner after a long work day. I added fennel to give this classic leek and potato soup a little twist. Fennel and potato blend with vegetable stock for a thick vegetarian soup perfect for the chillier spring days.

Instructions to make Heather's Potato Fennel Soup:

1. Peel and cut up the potatoes and cut up the fennel
2. Boil the potatoes fennel and spices till potatoes are fork tender.
3. Brown the sausage save the drippings
4. Drain, straining the potatoes and fennel
5. Then cover the fennel and potatoes with water, add spices and bring to a boil.
6. Add sausage and drippings.
7. Add stirring in the instant potatoes a little at the time to thicken soup.
8. Serve, I hope you enjoy!

I added fennel to give this classic leek and potato soup a little twist. Fennel and potato blend with vegetable stock for a thick vegetarian soup perfect for the chillier spring days. I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. Of course the scent of roasting potatoes make you feel as snuggly as a kitten making muffins on a pillow, but the fennel adds an alluring licorice note in the air, making the experience just slightly more intriguing. Add water, salt, and broth, and bring to a boil.

So that’s going to wrap it up with this exceptional food heather's potato fennel soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!