Description
A hearty soup which is filling, tasty, and very easy to make.
Ingredients
- 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 ½ teaspoons ground black pepper
- 8 cups water
- 2 cubes vegetable bouillon
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 10