A simple but hearty fennel and leek soup with potatoes, celery, and onions that's loaded with fall flavor.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
117 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 tablespoon salt
2 tablespoons olive oil
8 cups water
2 cubes vegetable bouillon
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
