Leek and Fennel Soup

26 Reviews

Prep: 25 min
Cook: 45 min
Ready In: 1 hr 10 min

“A hearty soup which is filling, tasty, and very easy to make.” - by Fiona G

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Metric US

Original recipe yields 10 cups

Directions

In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Nutrition

Amount Per Serving (10 total)

Calories
117 cal
6%

Fat
3.1 g
5%

Carbs
21.3 g
7%

Based on a 2,000 calorie diet

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Reviews (26)

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etoilestrella

Oct. 29, 2009

"I made this soup, but I added more potatoes, and a bit of half and half and sprinkled some Parmesan cheese to thicken it. Also, I put about 1/2 of the soup into a blender to thicken the broth. Just a ..." See morepersonal preference for a creamier version."

SJLCAL

Nov. 2, 2009

"This was an enjoyable soup. I did not use vegetable bouillon - instead used half homemade chicken stock, and red potatoes rather than large baking potatoes. Will make again for a quick winter supper...." See more"

Sasha

Oct. 20, 2010

"Didn't use potatoes. Fasted for a weekend on this soup, sipping the broth through out the day and eating the veggies when I got hungry. Lets just say I didn't once feel deprived or like I was missing ..." See moreout on anything else. Plus my tummy feels much better."

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