Tested till perfect Creamy Leek and Fennel Soup
Creamy Leek and Fennel Soup
Photography by Edward Pond

Creamy Leek and Fennel Soup

Fennel jazzes up classic creamy leek soup. Garnish with a few cooked salad shrimp and croutons.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2012

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 35 minutes
  • Portion size 6 to 8


  • 2 tbsp 2tbspbutter
  • 1 1oniononions, chopped
  • 1 1rib celery, chopped
  • 1 1fennel bulbfennel bulbs, chopped
  • 3 3cloves garlic, chopped
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspdried savory, (optional)
  • 1 pkg (900 mL) 1pkg (900 mL)sodium-reduced chicken broth
  • 3 3leekleeks, (white and light green parts only), chopped
  • 1 1Yukon Gold potatoYukon Gold potatoes, peeled and chopped
  • 3/4 cup 3/4cup18% cream
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In Dutch oven, melt butter over medium heat; cook onion, celery and fennel for 3 minutes. Add garlic, salt, and savory (if using); cook until softened, about 5 minutes.

Add broth and 2 cups water; bring to boil. Add leeks and potato; simmer until potato is tender, about 10 minutes. Let cool slightly.

In blender in batches, purée soup until smooth. Return to clean pot; stir in cream and reheat if necessary.

Nutritional Information Per each of 8 servings: about

cal 118 pro 3g total fat 7g sat. fat 4g
carb 12g fibre 2g chol 21mg sodium 551mg
potassium 275mg

% RDI:

calcium 6 iron 6 vit A 7 vit C 12
folate 10
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