Name: Leek and Fennel Soup
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Olive oil - 2 tablespoons; Leeks, cleaned and thinly sliced - 3 large; Celery, thinly sliced - 4 large stalks; White onions, peeled and halved - 3 large; Fennel bulb, thinly sliced - 1 large; Baking potatoes, peeled and cut into 1/2-inch cubes - 2 large; Salt - 1 tablespoon; Ground black pepper - 1 ½ teaspoons; Water - 8 cups; Vegetable bouillon - 2 cubes

Ingredients for - Leek and Fennel Soup

1. Olive oil 2 tablespoons

2. Leeks, cleaned and thinly sliced 3 large

3. Celery, thinly sliced 4 large stalks

4. White onions, peeled and halved 3 large

5. Fennel bulb, thinly sliced 1 large

6. Baking potatoes, peeled and cut into 1/2-inch cubes 2 large

7. Salt 1 tablespoon

8. Ground black pepper 1 ½ teaspoons

9. Water 8 cups

10. Vegetable bouillon 2 cubes

How to cook deliciously - Leek and Fennel Soup

1 . Stage

In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes.

2 . Stage

Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.