Recipe by Fiona G
"A hearty soup which is filling, tasty, and very easy to make."
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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.
The vegetables filled an 8 quart soup pot to the brim. The suggestion that this could all fit in a "large saucepan" is absurd. And this is all supposed to soften with 2tbsp olive oil?
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.
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.
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 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
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