Roasted Garlic, Potato, Leek and Fennel Soup

Total Time
Prep 30 mins
Cook 1 hr 30 mins

A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.

Ingredients Nutrition


  1. Preheat oven to 325F while peeling garlic cloves.
  2. Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
  3. In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
  4. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
  5. Remove bay leaves and discard.
  6. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
  7. Season with salt and pepper to taste.
  8. Divide among 4 bowls and top each with a tablespoon of yogurt.
  9. Garnish with a bit of chopped fennel leaves, if desired.
Most Helpful

I already had some roasted garlic in the fridge and I had leeks and fennel!!! I added 10 extra cloves which was a total of 3 heads. Also added 3 cups more broth as it seemed pretty thick - maybe my vegies were the xlarge size??? but awesome flavor and will definitely make again

karen in tbay October 14, 2012

I roasted all the garlic I had in the house, which was one very large head. Used 2 Fennel and 3 Leeks and made the rest as directed. I used my immersion blender right in the pot. It was a great soup for the cold autumn day. Very healthy and robust -- being all vegetarian -- and I'll make it again. Thanks!

Gidget265 October 25, 2011

Super simple and delicious

anguyen17 May 03, 2010