How to Make Leek and Fennel Soup - A Step-by-Step Guide

As the temperature drops and the leaves begin to change, there's nothing quite like a hearty, comforting bowl of soup to warm you up from the inside out. This recipe for Leek and Fennel Soup is the perfect addition to your fall and winter recipe collection. With its rich, earthy flavors and aromatic herbs, this soup is sure to become a new favorite in your cold-weather meal rotation.

Leeks and fennel are the star ingredients in this soup, bringing their own unique flavors and textures...

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Ingredients

  • 2 tablespoons olive oil
  • 3 large leeks, cleaned and thinly sliced
  • 4 large stalks celery, thinly sliced
  • 3 large white onions, peeled and halved
  • 1 large fennel bulb, thinly sliced
  • 2 large baking potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon salt
  • 1 ½ teaspoons ground black pepper
  • 8 cups water
  • 2 cubes vegetable bouillon

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Yield: 10 cups

  • Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
  • Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.
  • Nutrition

    117 cal.

    • Total Fat: 3g
    • Saturated Fat: 0g
    • Sodium: 763mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 3g
    • Vitamin C: 22mg
    • Calcium: 81mg
    • Iron: 2mg
    • Potassium: 562mg