Fennel, leek and potato soup from Supper: Recipes Worth Staying in For (page 32) by Flora Shedden

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on January 12, 2026

    Simple, quick, and nicely customizable. I had two leeks in the crisper so used both of them instead of one leek and one onion. I had a little more parsley than the recipe called for and just chucked the whole lot in. I did have a harder time getting a nice smooth puree with just an immersion blender—fennel fibers aren't the easiest and the veg isn't cooked quite long enough to totally break them down—but I pureed this in my Vitamix with excellent results. Just beware if you only have an immersion blender. I agree with another commenter that the flavors deepen nice as this sits in the fridge.

  • FlowerGold on November 12, 2025

    Easy solid soup for a casual meal. Flavors develop more as the soup sits.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.