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Prep 30 mins
Cook 20 mins
This is a great spring time recipe when fiddleheads are in season. Make sure to clean the leeks and fiddleheads really well to remove all the dirt.
- Heat oil over medium heat. Add leeks and cook for 3 minutes. Add fiddleheads and potatoes and cook for another 3 minutes.
- Add broth and bring to a boil. Reduce heat to medium and simmer covered for about 15-20 minutes or until vegetables are tender.
- Blend soup in blender or with an immersion blender until very smooth. Stir in cream and add salt and pepper to taste.
- Garnish with green onions.