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Leek Potato and Fennel Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer or Main
Servings: 4 to 6
Author: Hip Foodie Mom


For the soup:

  • 2 tablespoons extra virgin olive oil
  • 4 leeks tender white parts only, thinly sliced
  • 1 1/2 fennel bulbs cored and thinly sliced
  • 2 cloves garlic minced
  • Kosher salt and pepper to taste
  • 3 to 4 Yukon gold potatoes scrubbed, peeled, and chopped into small dice
  • 3 1/4 cups or 1 quart/32 fl. oz. box vegetable broth

Garnish the soup:

  • thinly sliced radishes
  • finely diced green onions or chives


  • Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the leeks, fennel, garlic and a generous pinch of salt. Cook for about 5 to 8 minutes, or until the vegetables have softened. Add the potatoes and the vegetable broth and bring to a boil. Reduce the heat, cover and let simmer for about 30 minutes.
  • Turn off the heat and blend the soup until smooth with an immersion blender, or carefully ladle into a blender to blend. Season with salt and pepper to taste and serve with the thinly sliced radishes and finely diced green onions on top.