About this recipe: A soup based on the classic vichyssoise, leek and potato soup. It has the addition of fennel, which adds a slight aniseed flavour to the soup. It's an easy soup to make and is very tasty.
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. - 28 Oct 2009 (Review from Allrecipes US | Canada)
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. - 19 Oct 2010 (Review from Allrecipes US | Canada)
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. - 31 Oct 2009 (Review from Allrecipes US | Canada)