READY IN ABOUT 1¼ hrs

Leek and Fennel Soup

Read Reviews (26)

"A hearty soup which is filling, tasty, and very easy to make." — Fiona G

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.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

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 personal preference for a creamier version.

—etoilestrella

See full review »

Most Helpful Critical Review

Feb 03, 2013

Pretty bland. I had to add extra salt and pepper, and had to add half and half to make it "creamy" to make it better. Don't think I will be trying this one again.

—Diane

See full review »

33 Ratings

Nov 02, 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.

—SJLCAL

See full review »

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 out on anything else. Plus my tummy feels much better.

—Sasha

See full review »

Nov 28, 2009

For such simple ingredients, this was very flavorful, and not nearly as oniony as I thought it would be. Hubby especially liked it. I used only 6 cups of water (but still used 2 bouillon cubes) because I didn't start with a big enough pot, and it was just right. Like another reviewer, I pureed part of the soup for a thicker texture. I'll definitely make this again.

—KymInNM

See full review »

Apr 15, 2010

Lovely soup - my husband definitely wants me to make it again. My modifications: less water, blending (as another reviewer had suggested), and adding cream. I used 2 bouillons, but only 5 cups of water and then one cup of cream. Can't wait to make it again!

—emac

See full review »

Sep 13, 2011

This soup was a real hit. I made it once to get rid of a leftover fennel that I had in the fridge. They liked it so much that the next day a bunch of leeks and random fennel ended up in my fridge by surprise. Apparently the veggie fairy made a visit. The message left was clear... time for more soup.

—Vanessa

See full review »

Aug 08, 2011

This is the best soup recipe to date. I made a modification reducing water to 6 cups and adding 2 cups of 35% cream. This gives the soup a creamy buttery flavor and thickens the liquid. Oh, and I use chicken bouillon which allows me to omit the salt. I am making this for our family gathering this weekend. It is sure to be a crowd pleaser.

—Norman Lapierre

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Fennel Soup II

Cheesy Leek and Mustard Soup

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

Mushroom and Leek Soup

Meaty Potato Leek Soup

Carrot Fennel Mystery Soup

Roasted Cauliflower and Leek Soup

Mushroom, Leek, Chicken Sausage and Tortellini Soup

Sweet Potato, Potato, Leek, and Ham Soup

Rosemary Tomato Leek Soup

Nutrition

Calories
117 kcal
6%

Carbohydrates
21.3 g
7%

Cholesterol
0 mg
0%

Fat
3.1 g
5%

Fiber
4.2 g
17%

Protein
2.7 g
5%

Sodium
763 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Leek and Fennel Soup

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 117
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
** Saturated Fat 0.4g 2 %
Cholesterol 0mg 0 %
Sodium 763mg 31 %
Potassium 562mg 16 %
Total Carbohydrates 21.3g 7 %
Dietary Fiber 4.2g 17 %
Protein 2.7g 5 %
Sugars 4.5g
Vitamin A 19 %
Vitamin C 37 %
Calcium 10 %
Iron 18 %
** Thiamin 8 %
Niacin 11 %
Vitamin B6 19 %
Magnesium 14 %
Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.