If you’re looking for a comforting soup that’s creamy without being heavy, this fennel and potato soup is a must-try. The subtle anise flavor of fennel adds a refreshing twist to the classic potato soup, while blending everything together creates a smooth, restaurant-quality texture. It’s quick to make, naturally vegetarian, and ideal for meal prep or entertaining. Serve it with crusty bread and a drizzle of olive oil for a wholesome, satisfying meal.
This may be the first dish that you make with fennel, as it was for us. Fennel is one of those vegetables that you may have seen in the supermarket but never really knew how to use, or even you aren’t even sure if you have ever had it. This recipe is a great chance to give fennel a try, since it’s very easy to make and you get to really appreciate its flavor.
If your fennel comes with stalks, have in mind that they can be quite tough so feel free to remove them, but keep some of the fronds (the tiny leaves) for garnishing if you wish. Also, don’t forget to remove the root of the fennel and its core.
Finally, we garnished our fennel and potato soup with olive oil, but you may use some light or table cream if you prefer. Toasted pumpkin seeds or chopped nuts also work well.
Ingredients
- 1 fennel
- 3 medium potatoes
- 1 chicken or vegetable stock cube
- 2 tbsp olive oil
- Salt & pepper
- Cream for garnishing (optional)
Instructions
- Remove the core of the fennel and its hard stems. Save some green leaves for garnishing if you wish. Cut the fennel in chunks. Peel and cut the potatoes in small cubes.
- Heat 2 tbsp of olive in a large saucepan. Add chopped fennel and cook it while continuously mixing until it gets small brown spots. Add potatoes and pour enough water to just cover the vegetables. Throw in a chicken or vegetable cube and bring it to boil. Then let the soup simmer for 10 minutes or until the potatoes are cooked.
- Blend the soup using a hand blender until smooth. Distribute into individual bowls, add some olive oil or cream, and the green leaves of the fennel for decoration. Serve with fresh bread.
Notes
- The recipe is for 4 servings.
- Prep time: 5 minutes.
- Cooking time: 15 minutes.
Similar recipes
If you like the creamy fennel and potato soup, you may also like the following recipes:
- Roasted cauliflower soup
- Easy vegetable soup
- Carrot and lentil soup with cashews
- Italian lentil soup
- Roasted cauliflower and cheddar soup
- Hungarian mushroom soup
- Coconut and roasted carrot soup
- Kidney bean and mushroom soup
- Potato leek soup
Creamy fennel and potato soup
Ingredients
- 1 fennel
- 3 medium potatoes
- 1 chicken or vegetable stock cube
- 2 tbsp olive oil
- salt and pepper
- cream for garnishing optional
Instructions
- Remove the core of the fennel and its hard stems. Save some green leaves for garnishing if you wish. Cut the fennel in chunks. Peel and cut the potatoes in small cubes.
- Heat 2 tbsp of olive in a large saucepan. Add chopped fennel and cook it while continuously mixing until it gets small brown spots. Add potatoes and pour enough water to just cover the vegetables. Throw in a chicken or vegetable cube and bring it to boil. Then let the soup simmer for 10 minutes or until the potatoes are cooked.
- Blend the soup using a hand blender until smooth. Distribute into individual bowls, add some olive oil or cream, and the green leaves of the fennel for decoration. Serve with fresh bread.