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Leek and Fennel Soup

Leek and Fennel Soup Recipe

  • 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 1/2 teaspoons ground black pepper
  • 8 cups water
  • 2 cubes vegetable bouillon
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 117
Total Fat 3.1g
Saturated Fat 0.4g
Cholesterol 0mg
Sodium 763mg
Total Carbohydrate 21.3g
Dietary Fiber 4.2g
Sugars 4.5g
Protein 2.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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