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Fennel gives this potato soup extra flavor, and it's hearty enough to be a supper soup. Serve this soup with cornbread or crusty rolls and a tossed salad for a satisfying family meal.
Ingredients:
- 3 tablespoons butter
- 1 onion, diced
- 1 fennel bulb, trimmed, diced
- 1 rib celery, diced
- 1 clove garlic, diced
- 2 tablespoons flour
- 3 cups chicken broth
- 3/4 cup diced country ham
- 2 medium potatoes, diced, about 2 cups
- 1 cup fresh chopped spinach or escarole
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground black pepper
- 1 cup heavy cream
Preparation:
Heat butter in a large saucepan over medium-low heat. Add diced onion, fennel, and celery. Cook, stirring, until vegetables are tender. Add the garlic and cook for 1 minute longer. Stir in flour until well blended. Add chicken broth, ham, potatoes, spinach, and thyme. Continue cooking, stirring, until thickened. Cover and cook for about 10 minutes, or until potatoes are tender. Stir in heavy cream and add salt and pepper, to taste. Heat through.
Serves 4.
Serves 4.
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Potato Soup with Ham
Potato Soup with Leeks
Potato Soup with Wild Leeks
Potato and Ham Soup
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German Potato Soup
Sausage and Potato Soup
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Hearty Potato Soup
Homemade Potato Soup II
Potato Soup with Leeks and Cabbage
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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