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.
2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large sticks celery, thinly sliced
3 large onions, peeled and halved
1 large fennel bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1.2cm cubes
1 tablespoon salt
1 1/2 teaspoons ground black pepper
2 litres water
2 vegetable stock cubes
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In a large saucepan over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
Pour 2 litres of water over the vegetables, bring to the boil, reduce the heat, and drop in the vegetable stock 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.