There’s nothing quite like a warm, velvety bowl of comfort on a cozy day, and this Fennel and Leek Soup with Potatoes Recipe delivers just that with an elegant twist. Bright fennel and tender leeks blend seamlessly with creamy potatoes to create a flavorful, soothing soup that feels both fresh and indulgent. Every spoonful offers a subtle anise aroma paired with the earthiness of potatoes, making it a perfect dish to impress guests or to savor on a quiet night in. Once you try it, this soup will have a special place in your heart and kitchen.

Ingredients You’ll Need

The image shows two whole brown potatoes with a rough texture, two large green and white leeks with smooth surfaces, and two bulbs of fennel that are white with green feathery tops, all laid out on a white marbled surface. The potatoes are round and slightly irregular in shape, the leeks are long and cylindrical, and the fennel bulbs are round with layered, ribbed skin. The colors are natural earthy tones of brown, white, and green with fresh and raw textures visible photo taken with an iphone --ar 4:5 --v 7

Creating this Fennel and Leek Soup with Potatoes Recipe is wonderfully straightforward because it relies on a small number of simple ingredients, each playing an important role in taste, texture, and color. From the sweetness of leeks to the creaminess of Yukon gold potatoes, every element enhances the final soup in a unique way.

Extra virgin olive oil: Provides a smooth, fruity base for sautéing the vegetables and adds a subtle richness to the soup.
Leeks (white and light green parts): Bring a mild onion flavor that’s gentle and fragrant, crucial for a balanced flavor foundation.
Garlic: Adds a punch of savory depth that wakes up the palate.
Salt: Essential for drawing out flavors and seasoning the soup perfectly.
Black pepper: Offers just a hint of spice and complexity.
Fennel bulbs: Infuse the soup with their signature subtle licorice flavor and a wonderful crunch if kept for garnish.
Yukon gold potatoes: Provide the creamy, thick texture that makes this soup so satisfying and filling.
Vegetable broth: Acts as the flavorful cooking liquid that brings all ingredients together.
Heavy cream: Adds luscious creaminess and smoothness, perfect for that silky finish.
Sliced chives: For a fresh, oniony touch that brightens each bowl just before serving.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Fennel and Leek Soup with Potatoes Recipe

Step 1: Sauté the Leeks and Garlic

Begin by warming the extra virgin olive oil in your soup pot over medium heat. Adding the sliced leeks first allows them to soften and develop their natural sweetness, which is the heart of this soup’s aroma. After about 5 minutes when the leeks become tender, stir in the minced garlic along with salt and freshly ground black pepper. Cooking the garlic just a minute more ensures it stays fragrant without turning bitter.

Step 2: Add Fennel, Potatoes, and Broth

Next, introduce the sliced fennel bulbs and cubed Yukon gold potatoes into the pot. Pour in the vegetable broth, which will infuse all your ingredients with savory depth as they cook together. Bring everything up to a gentle boil and then reduce the heat to a simmer. Cover the pot and let it cook for 20 to 25 minutes until the potatoes are soft enough to easily pierce with a fork.

Step 3: Puree the Soup

When the vegetables are perfectly tender, remove the pot from heat. Now it’s time to blend the soup into a creamy delight. Using an immersion blender right in the pot is the easiest and safest choice, creating a luscious texture without any hassle. If you prefer, an upright blender works well too—just blend in batches for safety and then return the soup to the pot.

Step 4: Stir in the Cream

To make the soup irresistibly smooth, stir in most of the heavy cream, reserving a few tablespoons to drizzle on top when serving. The cream softens the flavors and adds that indulgent silkiness that makes this soup such a memorable treat.

Step 5: Serve and Garnish

Ladle the soup into bowls and finish each serving with a drizzle of the reserved cream and a sprinkle of sliced chives. If you’ve saved some fennel fronds, those make an excellent crunchy, bright garnish that’s lovely and unexpected. Now sit back and enjoy every comforting spoonful of your masterpiece.

How to Serve Fennel and Leek Soup with Potatoes Recipe

A close-up view of a dark pan filled with a thick yellow mixture that looks smooth and creamy. The pan has two handles on each side, and a white and silver blender is partially dipped into the mixture, with the stick part pressing down gently. The background is a white marbled surface that adds a clean and bright look to the scene. The mixture fills almost the entire pan, and the texture looks soft and uniform. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish can elevate your Fennel and Leek Soup with Potatoes Recipe in both flavor and presentation. Freshly chopped chives provide a slight bite and color contrast, while fennel fronds gently enhance the anise notes and add a pretty green flourish. A drizzle of cream on top adds richness and visual appeal that’s hard to resist.

Side Dishes

This soup pairs wonderfully with crunchy, rustic bread or warm, buttered rolls that are perfect for dipping. For a heartier option, try serving alongside a fresh green salad dressed with lemon vinaigrette to brighten the meal. Roasted root vegetables or a cheese plate are also great companions to bring texture and variety to your dining experience.

Creative Ways to Present

Serve this soup in wide, shallow bowls to allow the aromas to fully reach your nose with each bite. Garnishing with a small fennel bulb slice or a crisp crouton adds intrigue and texture. For a casual gathering, you can serve it in mini soup mugs or even as a shot for tasting portions. These small touches make eating feel special and memorable.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Fennel and Leek Soup with Potatoes Recipe, store them in an airtight container in the refrigerator. The soup keeps well for up to 3 days and will even taste better the next day as the flavors meld further. Just remember to give it a good stir before reheating.

Freezing

This soup freezes wonderfully, making it a convenient option for busy days. Cool the soup completely before transferring it to freezer-safe containers or zip-top bags. It will last frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or cream if it feels too thick. Avoid boiling after adding cream to prevent curdling. Reheating slowly ensures the creamy texture stays intact and flavors remain vibrant.

FAQs

Can I use yellow onions instead of leeks?

While yellow onions can work, leeks provide a milder, sweeter flavor that’s signature to this soup. If you use onions, consider cooking them gently to soften their sharpness.

What can I substitute for heavy cream?

You can substitute with half-and-half or full-fat coconut milk for a dairy-free twist, though the flavor and texture will vary slightly.

Is it possible to make this soup vegan?

Absolutely! Simply replace the heavy cream with coconut cream or another plant-based alternative, and use vegetable broth as directed. The soup will still be deliciously creamy.

Can I add other vegetables?

Sure! Celery, carrots, or even a handful of spinach can be added during cooking for extra nutrition and flavor, but keep the balance so the fennel and leeks remain the stars.

How do I make this soup thicker or thinner?

To thicken, add more potatoes or reduce the broth slightly. To thin, add extra vegetable broth or water until you reach your desired consistency.

Final Thoughts

This Fennel and Leek Soup with Potatoes Recipe is truly a delightful dish that combines simplicity with sophisticated flavor. It’s approachable enough for a weeknight dinner but special enough for guests, offering a comfort food hug in every bite. Give it a try—you might just find yourself reaching for this recipe again and again when you crave something warmly satisfying and wonderfully fresh.

Fennel and Leek Soup with Potatoes Recipe

Ingredients You’ll Need