Roasted Garlic, Potato, Leek And Fennel Soup Recipe

Name: Roasted Garlic, Potato, Leek And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 garlic cloves, peeled; 3 tablespoons olive oil, divided; 3 leeks, white and pale green parts; 1 fennel bulb, diced; 5 cups low sodium chicken broth (or use vegetable broth); 3 medium russet potatoes, peeled and diced; 1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme); 1 bay leaf; salt and pepper, to taste; 4 tablespoons nonfat plain yogurt; fennel leaves, chopped

Servings: persons

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
4 tablespoons nonfat plain yogurt
fennel leaves, chopped

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.

1398

kcal

Calories

Fat

177

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 garlic cloves, peeled, 3 tablespoons olive oil, divided, 3 leeks, white and pale green parts, 1 fennel bulb, diced, and more.

Yes, Roasted Garlic, Potato, Leek And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Garlic, Potato, Leek And Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions