Roasted Garlic, Potato, Leek and Fennel Soup

"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."
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:




  • Preheat oven to 325F while peeling garlic cloves.
  • 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.
  • In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
  • 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.
  • Remove bay leaves and discard.
  • Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
  • Season with salt and pepper to taste.
  • Divide among 4 bowls and top each with a tablespoon of yogurt.
  • Garnish with a bit of chopped fennel leaves, if desired.

Questions & Replies

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  1. Fantastic! So delicious.
  2. 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
  3. 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!
  4. Super simple and delicious
  5. A delicious and hearty soup with all of my favourite things! LOVED the combination of the garlic with the fennel, leeks and potatoes. My fennel fronds were a bit ragged and weary, so I garnished my soup with dried herbs, and FORGOT to add the yoghurt until after taking the photos, sorry! Made for Thyme and Bay in the French Forum and a keeper for me, thanks Mike!:-)


  1. Added some water. Left out the yogurt and instead added some half & half cream at the end.


WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
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