Recipe by Fiona G
"A hearty soup which is filling, tasty, and very easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
leeks, cleaned and thinly sliced
4 large stalks
celery, thinly sliced
white onions, peeled and halved
fennel bulb, thinly sliced
baking potatoes, peeled and cut into 1/2-inch cubes
1 1/2 teaspoons
ground black pepper
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.
I didn't have all the ingredients but still it was too bland for me. I added it to a bowl mac and cheese (to increase the vegetable content) and that was great.
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.
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.
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.
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!
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.
This recipe was a great way to use up some late summer/early fall veggies from my farm boxes. It's easy and extremely versatile. I used some fish stock I had in the freezer instead of bouillon, and tossed in some mussels toward the end of the cook time. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Leek and Fennel Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 28
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a comforting, creamy potato and leek soup.
This potato leek soup is simple, rich, and oh so satisfying.
Follow these simple shortcuts for delicious butternut squash soup.