Leek and Fennel Soup

Details

Ingredients

• 2 tablespoons olive oil
• 3 large leeks, cleaned and thinly sliced
• 4 large stalks celery, thinly sliced
• 3 large white onions, peeled and halved
• 1 large fennel bulb, thinly sliced
• 2 large baking potatoes, peeled and cut into 1/2-inch cubes
• 1 tablespoon salt
• 1 ½ teaspoons ground black pepper
• 8 cups water
• 2 cubes vegetable bouillon