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    You are in: Home / Recipes / Roasted Garlic, Potato, Leek and Fennel Soup Recipe
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    Roasted Garlic, Potato, Leek and Fennel Soup

    Roasted Garlic, Potato, Leek and Fennel Soup. Photo by Tea Jenny

    1/3 Photos of Roasted Garlic, Potato, Leek and Fennel Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Mikekey's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325F while peeling garlic cloves.
    2. 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. 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. 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. 5
      Remove bay leaves and discard.
    6. 6
      Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
    7. 7
      Season with salt and pepper to taste.
    8. 8
      Divide among 4 bowls and top each with a tablespoon of yogurt.
    9. 9
      Garnish with a bit of chopped fennel leaves, if desired.

    Ratings & Reviews:

    • on October 14, 2012

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2011

      35

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2010

      55

      Super simple and delicious

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Roasted Garlic, Potato, Leek and Fennel Soup

    Serving Size: 1 (626 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 351.0
     
    Calories from Fat 112
    32%
    Total Fat 12.5 g
    19%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.3 mg
    0%
    Sodium 158.0 mg
    6%
    Total Carbohydrate 51.5 g
    17%
    Dietary Fiber 6.9 g
    27%
    Sugars 5.5 g
    22%
    Protein 12.8 g
    25%

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