How to Make Fennel and Potato Soup - A Step-by-Step Guide

Fennel and Potato Soup is a delicious and comforting dish that is perfect for chilly winter nights. This creamy soup has a rich and hearty flavor that is sure to warm the soul and satisfy your appetite. Fennel, a popular vegetable in Mediterranean cuisine, adds a unique and slightly sweet taste to the soup, while the potatoes add a creamy and velvety texture. In this recipe, we will show you how to make this scrumptious and easy-to-prepare soup that will have your family and friends asking f...

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Ingredients

  • 3 bulbs fennel - trimmed, quartered, and cored
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 spring onions, sliced
  • 4 cups vegetable stock, divided
  • 1 large potato, peeled and cubed
  • ¼ cup water, or as needed (Optional)
  • ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • Slice the fennel into medium-size pieces.
  • Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
  • Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.
  • Nutrition

    215 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 580mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 9g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 41mg
    • Calcium: 128mg
    • Iron: 3mg
    • Potassium: 1150mg