Silky Fennel Soup

38 Reviews
91% would make this recipe again

A creamy fennel, potato, and leek soup.

An easy and quick soup, but sophisticated, thanks to the sweet and mild flavour of the fennel.

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Preparation : 10 min Cooking : 25 min
160 calories/serving


1 leeks, thinly sliced crosswise 300 g
2 fennels, coarsely sliced 700 g
1 1/2 potatoes, peeled and cut into large pieces 300 g
4 tsp canola oil 20 mL
4 tsp butter, unsalted 18 g
2 3/4 cups chicken broth 700 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tsp sour cream [optional] 20 mL

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Prepare the vegetables. Thinly slice the leeks crosswise. Remove the stalks and the feathery leaves from the fennel, setting some of the leaves aside for a final garnish, then slice the bulbs crosswise into coarse 1 cm thick sections. Peel the potatoes then coarsely cut them into 3 cm chunks.
  2. Heat the oil and butter in a saucepan over medium heat. Add the leeks then sauté with occasional stirring, until they are just softened, about 2-3 min. Add the potatoes and fennel, then cook 2-3 min. Pour in the broth, then season with salt and pepper. Bring to a boil, then reduce the heat and simmer, uncovered, until the vegetables are soft, about 20 min.
  3. Let the soup cool down a few minutes, then purée it in a blender or food processor.
  4. Ladle the soup into bowls, then garnish each bowl with a dollop of sour cream and the reserved fennel leaves. Serve.


This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 serving (320 g)


% Daily Value




6 g

10 %

Saturated 2 g
+ Trans 0.2 g

11 %


10 mg


490 mg

20 %


24 g

8 %


5 g

18 %


2 g

Net Carbs

19 g


3 g

Vitamin A

14 %

Vitamin C

32 %


7 %


12 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Potassium, Vitamin K
Good source of  :
Fibre, Magnesium, Manganese, Vitamin B6, Vitamin C
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2
Fats 1 ½

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38 Reviews (34 with rating only) 91% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | High Fibre | Halal

Top Reviews

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october 20, 2021

I'm always trying to find uses for fennel... this is an interesting take on potato leek soup.

Useful 0
october 20, 2021 | I would make this recipe again

I thought it was an excellent soup. I did end up adding more salt and pepper and spices to it as well as a little bit of 35% creme for extra richness.

Useful 0
october 20, 2021 | I would make this recipe again

Best after several days of sitting in the fridge! The flavors blend more and more.

Useful 0

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