Leek and Fennel Soup

Name: Leek and Fennel Soup
Total time: 70
Yield: 10
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; 1.5 teaspoons ground black pepper; 8 cups water; 2 cubes vegetable bouillon

Recipe by Fiona G from allrecipes.com

Dinner,Lunch 1 Hr. 10 Mins.

Ingredients

10 servings

•

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
•

1.5 teaspoons ground black pepper
•

8 cups water
•

2 cubes vegetable bouillon

Instructions

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.