Leek and Potato Soup with Fennel 🥬 🥔

🧺 Ingredients

(approx. 1.1 l | 5 servings)

🥬 1 leek – 200 g

🥔 Potatoes – 200 g

🌿 Fennel – 70 g

🍃 1 bay leaf

⚫ Black pepper

🧂 Salt 

🍲 Vegetable stock – 600–700 ml

🫒 Olive oil

🧈 Butter – approx. 20 g

🥛 Vegan cream (optional)

🌿 Fresh parsley for garnish

💡 Note: The soup shown in the photo does not contain cream - after blending and tasting, I felt it didn’t need anything more. However, if you prefer a creamier texture, feel free to add it 😊

🧮 Phenylalanine (Phe) Calculation

Leek & Potato Soup with Fennel

(approx. 1.1 l | 5 servings)

📊 Clear overview – whole recipe

Ingredient	Amount	Phe (mg)
🥬 Leek	200 g	126 mg
🥔 Potatoes	200 g	202 mg
🌿 Fennel	70 g	56 mg
🧈 Butter	20 g	~6 mg
Other ingredients	–	free
TOTAL (whole recipe)		≈ 390 mg Phe

🥣 Per serving

5 servings: ➡️ ≈ 78 mg Phe per serving

👩‍🍳 Instructions

1. 🥬 Trim the roots off the leek, wash it thoroughly to remove any dirt, and chop it into smaller pieces. Peel and chop the potatoes and fennel.

2. 🧈🫒 In a pot, heat the butter together with olive oil. Add the leek and sauté until softened.

3. 

   

   

   🥔🌿 Once the leek is soft, add the potatoes and fennel, stir briefly, and pour in the vegetable stock.

4. 🍃➕⚫ Add the bay leaf and whole black peppercorns. Cook until the potatoes and fennel are completely tender.

5. 🥣 Remove the bay leaf, optionally add vegan cream, and blend the soup until smooth using an immersion blender.

6. Croutons in the photo are gluten-free: 3 g = approx. 10 mg Phe

Enjoy 💚