Leek and Fennel Soup

I must say this is amazing soup. I embellished it with Caraway seed, reduced salt due to having salty bouillon broth and served with Toasted Rye bread.

Fantastic soup, had some fennel I needed to use so this recipe was perfect. I took some suggestions from other reviews, only had chicken broth vs bouillon, used 5-6 cups, added four potatoes to make it heartier and added about one cup of half and half to thicken. Also chopped the onions vs having big chunks as I didn’t think my kids would be a big fan if they had a big bite full of onion! The depth of flavor the fennel provides makes this recipe a keeper! I didn’t even know i liked fennel.

Tasty

Better than i expected,very tasty,made with chicken broth, added some rice.

Alway make a few changes but good basic recipe for fennel soup.

We loved this and will make it again. My only substitution was to use unsalted, homemade chicken broth in place of the water and bouillon because I had a lot of it to use up. I’m sure it would be great as is and I’ll use the vegetable bouillon when cooking for vegetarians. Most all the other comments were on point. It s peppery, we liked it but some may not and may want to reduce the amount. Even though my broth was unsalted, the tablespoon of salt called for was more than enough. When I make it again, I will reduce the salt , especially and greatly if I’m using bouillon.

We loved this and will make it again. My only substitution was to use unsalted, homemade chicken broth in place of the water and bouillon because I had a lot of it to use up. I’m sure it would be great as is and I’ll use the vegetable bouillon when cooking for vegetarians. Most all the other comments were on point. It s peppery, we liked it but some may not and may want to reduce the amount. Even though my broth was unsalted, the tablespoon of salt called for was more than enough. When I make it again, I will reduce the salt , especially and greatly if I’m using bouillon.

Super easy, great tasting!

This is really good. My local grocery store didn’t have any fresh fennel, so I substituted fennel seeds. I also added a clove of elephant garlic and subbed half of the water with chicken broth and decreased the vegetable bouillon to one cube. I used an immersion blender on half of the soup so that I could thicken it up. The soup was fantastic. I can’t wait to make it again with fresh fennel. I bet that it’ll be even better.

I made it more or less as is and very much liked it.

Lovely for dinner. Only had one leek, used the fronds and stalks on the fennel, two onions, maybe an extra potato and didn’t add any spices. Vegetable broth was a couple teaspoons of better than bouillon vegetable broth with a little more than 8 cups water because it looked too thick. Hubby found some frozen radishes in the back of the fridge that he sliced up and I just did a couple twirls with the immersion blender. Filling and very tasty. Whole family had at least their own bowl and this was dinner.

Had some carmelized fennel to use up and so went looking for a soup recipe. This is very good! Only had red potatoes in the house and used canned chicken broth for the liquid otherwise made it exactly as written. Brothy and filling.. easy to make. I will try using the immersion blender and adding some half ‘n half but wanted to make it as close to the original recipe the first time out. I like these flavors and I like that it’s a healthy choice! Thanks Fiona G.!

Weight Watchers friendly! Hearty and delicious. I didn’t have the white onions and had some cooked chicken breast that needed to be used. I used one yellow onion, two large bulbs of fennel and 5 large baking potatoes and only 4 cups of chicken broth. When the soup was cooked I used an immersion blender leaving some chunks. I added the chopped cooked chicken breast and mixed it until it was hot. I tried one bowl with a large spoonful of Fage non-fat Greek yogurt to make it creamy and one bowl without. Both were great! My husband complemented me twice and had a second helping.

My family loved this soup. I will make it again for sure. I am going to put it in the crock pot next time to have after work. I did add some baby bok choy and black kale. The flavor was so good. I also added a little more oil.

I make a lot of soups, but my husband thinks this is the BEST soup I have ever made. It is a hearty full flavored soup that I will make again and again. I quartered a large sweet onion instead of the white onions. I substituted chicken stock and broth for the water. Since I did not have vegetable bullion, I used vegetable broth, and cut the salt slightly. Thanks for a great recipe!

Okay, so here is what I did to make this recipe my own. I trimmed and halved the leeks, and quartered my fennel bulb, used small red potatoes, halved, and gave all a quick brush of olive oil, followed by a sprinkling of freshly ground pepper and sea salt. I then roasted all these lovely pieces on my cast iron griddle for about 2 minutes per side, just enough time to give them a grill mark. Then I removed them from the griddle and cut them into about 1 inch pieces. I added these to the chopped celery, and let them steam in a dutch oven for the 10 minutes called for in the recipe. I then added 1/2 cup Marsala and let the mixture cook another 5 minutes. I then added only 4 cup of stock, brought the mixture to a boil, reduced heat to low and let it simmer about 45 minutes. During that time I tasted the broth, and ended up adding a total of 1 tsp. of fennel pollen to the pot. After that I went at it with my immersion blender and love the end result.

Nice simple recipe. Comes out good always. I added turmeric and a little cumin which gives it a more earthy homemade taste.

I was cooking collards at the same time, so I added that veg water to the soup as it was still simmering. I cook a lot, so I just want to say that for anyone that doesn’t cook, this is so simple to make.

The vegetables filled an 8 quart soup pot to the brim. The suggestion that this could all fit in a “large saucepan” is absurd. And this is all supposed to soften with 2tbsp olive oil?

This was wonderful! I used a couple of extra leeks and one extra fennel bulb because I had more than the recipe called for and didn’t want the extras hanging around in the fridge. I also used low-sodium chicken broth in place of the bouillon cubes and water. The final touch was that I diced some smoked sausage and sauteed it with the vegetables. Yum, yum. This is a keeper! Thank you!

Excellent ! pureed half with a plunge blender, used the chicken stock I had on hand since I didn’t have vegetable bullion or stock. Will make again!