For the Soup:

Taking the classic flavour of leek and potatoe soup then uplifting the with the aniseed of fennel gives another layer of flavour to this soup. Idealy as astarter or as part of a supper menu.



  1. For the Soup:

    • Make up the stock by whisking the KNORR Rich Paste Bouillon onto the boiling water.
    • Add the butter to a pan and add the potatoes, onions, leeks and fennel and gently soften.
    • Add the stock and simmer for 20 minutes.
    • Blitz until smooth, then add the cream and serve.