Leek and Fennel Soup Recipe

This soup was so delicious and super easy- chop, simmer and blend. The kids couldn't get enough. I used chicken bouillon instead of vegetable, added 1/2 cup cream while blending, then added a little parm on top, but I'm sure it's great vegetarian too!

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 1/2 teaspoons ground black pepper
• 8 cups water
• 2 cubes vegetable bouillon (or chicken)
• 1/2 cup half and half

Directions

1. In a large saucepan over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper. Stir and cook until the onions are translucent and the vegetables have begun to soften, about 10 minutes.
2. Pour the water over the vegetables & bring to a boil. Reduce heat, and add bouillon cubes. Simmer over low heat, stirring occasionally, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
3. Carefully add cream and blend well with hand mixer or in a blender.

serve with crusty bread and garnish with a little parm and fennel fronds

adapted from http://allrecipes.com/recipe/leek-and-fennel-soup/detail.aspx