Chunky leek, potato and fennel soup

    1 hour 10 min

    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.

    49 people made this

    Serves: 10 

    • 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

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. 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.
    2. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (54)


    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)