Fennel Leek Soup
Indulge in the creamy, aromatic goodness of Fennel Leek Soup, a comforting dish that perfectly balances delicate flavors with nourishing ingredients. This velvety soup combines the subtle sweetness of leeks and fennel with the richness of heavy cream, all brought together by a savory vegetable broth base. A hint of garlic adds depth, while tender potato lends a satisfying texture. Blended to silky perfection, this soup is as elegant as it is simple to make, requiring just 15 minutes of prep time. Perfect for a cozy evening meal, it’s best served warm with a garnish of fennel fronds and a side of crusty bread for dipping. Whether you're looking for an easy weeknight dinner or an impressive starter, this fennel leek soup promises ultimate comfort in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 fennel bulb
- 3 leeks
- 3 garlic cloves
- 1 medium potato
- 4 cups vegetable broth
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fennel fronds (for garnish)
- 1 loaf crusty bread (optional)
Instructions
Prepare the vegetables: Trim the top and bottom of the fennel bulb, reserving some fronds for garnish, and dice the bulb into small pieces. Trim the ends of the leeks, slice them lengthwise, and rinse thoroughly to remove dirt, then slice into thin half-moons. Peel and mince the garlic. Dice the potato into small cubes.
Heat the olive oil and butter in a large pot over medium heat. Once the butter is melted, add the fennel and leeks. Sauté for 5–7 minutes until softened and aromatic.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, to avoid burning.
Stir in the diced potato and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20 minutes or until the potato is tender.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste and heat gently for 2-3 minutes, being careful not to boil.
Ladle the soup into bowls and garnish with fennel fronds. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
