Leek and Fennel Soup26 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
Original recipe yields 10 cups
- 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.
Amount Per Serving (10 total)
- 117 cal
- 3.1 g
- 21.3 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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."
"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"
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