Leek And Fennel Soup

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Nutrition per serving    (USDA % daily values)
CAL
130
FAT
10%
CHOL
0%
SOD
63%

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Ingredients for 10 servings

1 tablespoon salt

2 tablespoons olive oil

1 1/2 teaspoons ground black pepper

2 large baking potatoes, peeled and cut into 1/2-inch cubes

2 cubes vegetable bouillon

1 large fennel bulb, thinly sliced

3 large white onions, peeled and halved

8 cups water

3 large leeks, cleaned and thinly sliced

4 large stalks celery, thinly sliced

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