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Fennel-Potato Soup
By Chef Ida Rodriguez

Fennel-Potato Soup


3 tablespoon Butter sweet
2 each Fennel Bulb trimmed and sliced
2 Leeks medium size trimmed and sliced
2 cloves Organic Garlic minced
3 each Baking Potatoes medium size peeled and sliced
4 cups Chicken Stock good quality
3/4 cup Evaporated Milk
1 teaspoon Lemon Juice (use Lemon Juice)
White Pepper to taste


To prepare leeks, remove root end and cut just below green stalk.

Slit the remaining stalk from top to bottom.

Rinse off any soil. Slice leeks into 1/4-inch half moons, separate layers and rinse well in a colander.

To trim fennel, remove tops and trim root end.

Rough chop and rinse well in a colander.

Melt butter in 4-6 quart pot. Add fennel, leek, and garlic.

Place on medium heat, stirring occasionally, until vegetables are softened, about 15 minutes.

Add potatoes and stock, cover and simmer until vegetables are soft, about 40 minutes.

Remove soup from stovetop.

Allow to cool 20 minutes, then process in food processor fitted with metal blade.

Return soup to pot; add cream, lemon juice, and season with salt and pepper.

Do not allow soup to boil or cream will curdle.

For an extra touch of flavor add a dash of hot sauce or balsamic vinegar.