Fennel and Potato Bisque

By carvalhohm

Ingredients

• 3 tablespoons butter
• 1 leek, thinly sliced
• 3 cups milk
• 1 tablespoon chicken bouillon granules
• 3 ⁄4 to 1 teaspoon salt
• 1 ⁄2 teaspoon freshly ground black pepper
• 2 ⁄3 pound bulb fennel with 1-inch of stalk, cut into thin slices, fronds reserved for garnish
• 2 cups cubed peeled new red potatoes
• 1 cup half-and-half
• 3 tablespoons dry sherry
• 2 tablespoons all-purpose flour
• 4 ounces crumbled blue cheese
• 1 ⁄4 cup finely chopped toasted walnuts*
• To toast walnuts, spread in single layer in heavy skillet. Cook over medium heat 1 to 2 minutes or until nuts are lightly browned, stirring frequently.

Details

Adapted from kitchenaid.com

Preparation

Step 1

1.Set KitchenAid® Multi-Cooker to Soup setting. Add butter; melt on Soup/Step. Add leek; cook 10 minutes or until tender but not browned, stirring frequently.

2 Press button for Soup/Step 2. Add milk, bouillon granules, salt and pepper; bring to a boil. Stir in sliced fennel and potatoes.

3 Press button for Soup/Step 3; cover and cook about 15 minutes or until fennel and potatoes are tender.

4 Stir half-and-half and sherry into flour in small bowl until smooth. Stir into Multi-Cooker. Cook 4 to 5 minutes or until mixture thickens, stirring constantly. Do not boil.

5 Ladle soup into bowls; sprinkle each serving with cheese and walnuts.
Garnish with fennel fronds.

Makes 4 servings