Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
10
Yield:
10 cups
Ingredients
Directions
Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.
Nutrition Facts (per serving)
117
Calories
3g
Fat
21g
Carbs
3g
Protein
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