Creamy and delicate, this Fennel, Leek and Potato Soup is a summery soup that is also delicious served chilled.
Top Tip: The cooled soup can be frozen, in bags or tubs, for up to 3 months. Defrost and reheat thoroughly before serving.
450g (2 cups)
2 small bulbs
720ml (3 cups)
240ml (1 cup)
Sea Salt and Black Pepper, to taste