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    Home » Recipes » Soups

    Fennel and Leek Soup with Potatoes

    Published: Feb 2, 2022 / Modified: Dec 17, 2024 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 30 Comments

    747 shares
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    images of fennel and leek soup separated by green text box with recipe title
    leek, potato, and fennel soup in a bowl with chives and heavy cream next to a napkin
    images of fennel and leek soup separated by green text box with recipe title

    A bowl of this creamy fennel and leek soup will warm you from the inside out! With just a handful of ingredients and short cook time, it’s a great vegetarian recipe for fall or winter. Gather some leeks, fennel, potatoes, and garlic, and get cooking!

    leek, potato, and fennel soup in a bowl with chives and heavy cream

    Today, I present to you: potato leek soup with a twist! That’s right, this creamy dreamy soup has all of the amazing attributes of one of the BEST soups plus some bonus additions.

    In keeping with my general goal to highlight as much seasonal produce as possible, I also added fennel to the recipe. This addition really ups the ante when it comes to flavor. It may seem like a risky move, but the reward is certainly worth the risk.

    The final product is rich, creamy, savory, and slightly sweet, with just a touch of fennel flavor. Dare I say I quite possibly like fennel and leek soup BETTER than traditional potato leek soup.

    Don’t believe me? Well, then, you’re just going to have to give it a try yourself! Drop a comment once you’ve tried it to let me know what you think.

    two potatoes, four leeks, and two bulbs of fennel on a counter next to each other

    How to Make Fennel and Leek Soup

    For the full recipe, scroll down to the card at the bottom of the post. Be sure to read through the steps and expert tips before you do so!

    1. Prep the vegetables. Slice and wash the leeks, slice the fennel, and chop the potatoes.
    2. Cook the leeks in olive oil. Add the garlic, salt, and pepper.
    3. Add the other vegetables and broth.
    4. Bring to a boil, then reduce heat to maintain a simmer.
    5. Cover and cook until the veggies are tender.
    6. Blend in the pot with an immersion (handheld) blender.
    7. Ladle into bowls. Top with chives and other desired toppings and finish with heavy cream.
    fennel and leek soup with potatoes cooking in a Dutch oven with a wooden spoon
    fennel and leek soup with potatoes being pureed with an immersion blender in a pot

    Expert Tips

    • Ingredient prep: For tips on how to cut fennel, see my tutorial on How to Prepare Fennel with step-by-step photos and a video. To slice leeks, cut the white and light green parts in half lengthwise (discard the dark green top part). Then, cut each half crosswise into half-moon slices. Place them in a large bowl, add water, swish them around with your hands to remove any dirt, and drain. I’ve found that this is the best way to clean leeks to remove hidden dirt.
    • Blending: Here is the immersion (handheld) blender that I use. If you don’t have one, you can also blend this fennel and leek soup in an upright blender in batches. Be very careful and don’t fill the blender all the way to the top. Leave a corner of the lid cracked or remove the circular piece from the center of the lid (if your blender has one) and cover the lid with a dish towel instead. This will let steam escape while blending. After you blend a batch, transfer it to a large bowl, and continue with the rest of the soup until it’s all blended.
    • Toppings: I love adding chives and fennel fronds (if your fennel came with them). I also like to finish it with some heavy cream. Other topping ideas include chopped bacon (very good) and croutons.
    • Substitutions: To make the soup vegan, omit the heavy cream or substitute a plant-based milk like oat milk.
    • Leftovers and freezing: Leftover fennel and leek soup will keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in a saucepan until warmed through. This soup also freezes beautifully. Let it cool completely then transfer to freezer-safe containers, leaving an inch of headspace to allow the soup to expand. Reheat from frozen or thawed when you want to enjoy it!
    potato leek soup with fennel topped with chives and cream in a bowl with a spoon

    Serving Ideas

    Fennel and leek soup with potatoes is a wonderful side dish. Serve it with my Sweet Potato and Black Bean Burgers, Spinach Feta Salmon Burgers, a sandwich, baked fish, or pork tenderloin. If you go heavy on the toppings, it’s also suitable as the main course of a light lunch or dinner.

    fennel and leek soup topped with chives next to the pot with a ladle

    More Healthy Soups

    Love this potato, leek, and fennel soup? You should check out these recipes:

    • Celeriac and Parsnip Soup with Fried Sage
    • Broccoli Soup with Potatoes and Peas
    • Carrot and Celery Soup with Thyme Pecan Crumble
    • Vegan Cauliflower and Parsnip Soup
    • Healthy Fennel Stew with Shrimp

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    leek, potato, and fennel soup in a bowl with chives and heavy cream

    Fennel and Leek Soup with Potatoes

    This vegetarian soup is similar to potato leek soup…but with a twist! Fennel adds another flavor to the mix, while chives and heavy cream complete the dish.
    5 from 17 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 45 minutes mins
    Servings: 5
    Calories: 271kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Soup pot or Dutch oven
    • Immersion blender or upright blender

    Ingredients 

    • 2 tablespoons extra virgin olive oil
    • 4 leeks - sliced, about 4 cups; white and light green parts only
    • 4 cloves garlic - minced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 fennel bulbs - sliced; about 3 cups
    • 2 Yukon gold potatoes - cubed; about 4 cups
    • 4 cups vegetable broth
    • ½ cup heavy cream
    • ½ cup sliced chives

    Instructions

    • Warm the olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and cook for about 5 minutes until tender. Stir in the garlic, salt, and pepper, and cook for an additional minute.
    • Add the fennel, potatoes, and vegetable broth to the pot. Increase the heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 20 to 25 minutes until the potatoes are fork-tender.
    • Remove the soup from heat. Use an immersion (handheld) blender to puree the soup right in the pot. See notes for instructions on using an upright blender.
    • Stir most of the heavy cream into the soup, reserving a few tablespoons to drizzle on each bowl of soup.
    • Ladle the soup into bowls, top with a drizzle of cream, and sprinkle with chopped chives. If your fennel bulbs came with their fronds, feel free to use those as a topping too. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

    Notes

    • Upright blender instructions: Transfer the soup in batches to an upright blender. Do not fill all the way to the top. Leave a corner of the lid cracked to let steam escape. Blend until smooth, transfer the blended soup to a large bowl, and repeat with the rest of the soup until it’s all blended.
    • Other toppings: chopped bacon, croutons, scallions.
    • Storage and freezing: Leftovers will keep in an airtight container in the fridge for 5 days. To freeze the soup, let it cool completely before transferring to containers. Leave about an inch of headspace to accommodate the soup expanding while freezing. You can reheat the soup directly from frozen in a saucepan with a lid, stirring frequently to prevent scorching. Or you can thaw it overnight in the fridge before reheating.

    Nutrition

    Serving: 2cups | Calories: 271kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 33mg | Sodium: 525mg | Potassium: 843mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2239IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

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    747 shares

    Reader Interactions

    Comments

      5 from 17 votes (4 ratings without comment)

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    1. Maria

      January 29, 2025 at 9:23 am

      5 stars
      Lovely, savory soup! I used chicken broth as I did not have vegetable broth and it was delicious. Came together quickly and very simple to make. Will be making this often! Thank you!

      Reply
      • Lizzie Streit, MS, RDN

        January 29, 2025 at 10:19 am

        Hi Maria, I’m thrilled you enjoyed this soup so much!

        Reply
    2. KathrynA

      January 27, 2025 at 6:26 pm

      5 stars
      Fantastic just as it is! I subsequently tried the same method adding carrots, turnips and sweet onion to the mix above, also wonderful, a bit less subtle, and added more nutrients.! Many Thanks for this keeper!

      Reply
      • Lizzie Streit, MS, RDN

        January 28, 2025 at 10:19 am

        So glad to hear you enjoyed the recipe and even made a different rendition! Sounds delicious!

        Reply
    3. Christy Novasio

      January 15, 2025 at 4:17 pm

      5 stars
      I thought this was lovely. I only had one fennel and not enough leeks so made a smaller batch. Next time I want to get the ratios correct per the recipe. The flavor was very delicate. I served with a beet and pear salad with gorgonzola and candied walnuts. I would make this again. Thank you for sharing.

      Reply
      • Lizzie Streit, MS, RDN

        January 16, 2025 at 7:59 pm

        So glad you enjoyed the soup, Christy! That salad sounds delicious!!

        Reply
    4. Sue Patel

      January 14, 2025 at 4:50 pm

      5 stars
      We substituted lite coconut milk (1/4 cup) in place of the heavy cream to have a vegan version, and the results were great. Leeks and fennel can be hard to find, but Trader Joes has them in containers in the refrigerator section, and the tops are already cut off and cleaned, making it easier to use.

      Reply
      • Lizzie Streit, MS, RDN

        January 15, 2025 at 3:12 pm

        Hi Sue, I’m glad to hear you enjoyed the soup! It’s great that Trader Joe’s has those options. Thanks for letting me know that lite coconut milk worked well as a cream substitution!

        Reply
    5. Sue

      January 02, 2025 at 12:36 pm

      5 stars
      Delicious soup! Very subtle flavours, healthy and comforting. Thank you:)
      Sue from Malta

      Reply
      • Lizzie Streit, MS, RDN

        January 02, 2025 at 2:14 pm

        So glad you enjoyed the soup, Sue! Thanks for leaving a review.

        Reply
    6. Nina

      December 13, 2024 at 5:09 pm

      Okay, I rarely write reviews…to be more accurate I never do, but I find I must for this soup. I am making it tonight for the second time in a week. I served it, first, to my family. Everyone agreed, the flavors, though subtle, are magnificent. I was a little miffed by this recipe’s lack of spices, but now, having experienced it, as a result you really taste every single lovely vegetable in this soup – many of my faves in here – and it is heavenly. It’s a delightful, delicate soup, rich in taste sensations. It’s likely the easiest soup I’ve ever made and, best of all, the simplest, minimal clean-up in the world. A nice crusty bread to accompany and you’re done. Divine!!!

      Reply
      • Lizzie Streit, MS, RDN

        December 13, 2024 at 5:27 pm

        Hi Nina, this comment totally made my day! Thank you so much for leaving such a thoughtful review. I am thrilled you (and your family) loved it! I agree that the veggies add great flavor! Love it with crusty bread…yum :-).

        Reply
    7. Melodie

      December 09, 2024 at 8:51 pm

      5 stars
      My daughter made this and it was so delicious! We discovered that fennel is very tasty. We added a bit more salt and pepper, and it was even better. It is rich and creamy. We wanted to eat the entire dutch ovens worth!!

      Reply
      • Lizzie Streit, MS, RDN

        December 10, 2024 at 12:07 pm

        Hi Melodie, I’m so glad you and your daughter liked this soup so much!!

        Reply
    8. Linda

      December 06, 2024 at 6:09 am

      5 stars
      Made this exactly as written and it’s delicious! The fennel adds a note of freshness that’s delightful. It’s a company-worthy dish that is quick and filling enough for a weekday dinner. I think it could easily be made in a crockpot and blended right before serving.

      Reply
      • Lizzie Streit, MS, RDN

        December 06, 2024 at 10:11 am

        Hi Linda, I’m thrilled to hear you enjoyed the recipe so much! Thanks for leaving a 5-star review with your feedback!

        Reply
    9. KDinBK

      September 21, 2024 at 8:39 pm

      5 stars
      Excellent soup – loved the flavors together.

      Reply
      • Lizzie Streit, MS, RDN

        September 22, 2024 at 3:51 pm

        So glad to hear you enjoyed it!

        Reply
    10. Christian B

      March 12, 2024 at 5:14 pm

      5 stars
      Absolutely delicious. I used russet potatoes and it worked fine. I had fennel seeds but not bulbs. Top 3 soups of all time!!

      Reply
      • Lizzie Streit, MS, RDN

        March 13, 2024 at 11:21 am

        Hi Christian, I’m so glad to hear you loved this soup! Thanks for your review!

        Reply
    11. Laurie

      February 28, 2023 at 6:42 pm

      Awesome! I added buttered beans! Came out great, will use this again😊

      Reply
      • Lizzie Streit, MS, RDN

        March 01, 2023 at 10:58 am

        YUM! What a great addition. I’m so glad you enjoyed the soup!

        Reply
    12. Vanessa

      October 22, 2022 at 3:02 pm

      5 stars
      Lovely flavors, perfectly balanced comfort food

      Reply
      • Lizzie Streit, MS, RDN

        October 23, 2022 at 1:07 pm

        Hi Vanessa, that’s great to hear! I’m so glad you enjoyed this soup. Thanks for leaving a review!

        Reply
    13. Jay

      October 20, 2022 at 6:56 pm

      5 stars
      Perfect soup!

      Reply
      • Lizzie Streit, MS, RDN

        October 21, 2022 at 12:32 pm

        I’m so glad you enjoyed it!

        Reply
    14. Trina

      July 29, 2022 at 6:19 pm

      5 stars
      This was lovely soup and very easy to make. This is high praise from a person who does not love to cook.

      Reply
      • Lizzie Streit, MS, RDN

        August 01, 2022 at 1:56 pm

        Hi Trina, that’s wonderful to hear! Thank you so much for leaving a rating and review!

        Reply
    15. Jeanne

      March 24, 2022 at 5:29 pm

      5 stars
      AWESOME!!! FLAVOR OUT OF THIS WORLD!! SOEASY TO MAKE!

      Reply
      • Lizzie Streit, MS, RDN

        March 25, 2022 at 9:52 am

        Thanks for your review, Jeanne! I’m so glad to hear you enjoyed it!!

        Reply

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