Leek and Fennel Soup Recipe - Allrecipes.com
Leek and Fennel Soup Recipe
  • READY IN ABOUT hrs

Leek and Fennel Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. 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.
  2. 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.
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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.

 
Most Helpful Critical Review
Jan 22, 2014

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.

 

46 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.

 
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.

 
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.

 
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.

 
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!

 
Oct 23, 2009

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!

 

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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.

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