Fennel and Potato Soup

Rating: 4.38 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Aromatic soup ideal for chilly spring days.

By Laka kuharica - Easy Cook

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Slice the fennel into medium-size pieces.

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  • 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 Facts

Per Serving:
215 calories; protein 5.3g; carbohydrates 34.9g; fat 7.2g; cholesterol 7.6mg; sodium 579.7mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

BigShotsMom
Rating: 4 stars
09/02/2014
I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. I used red potatoes and left the skin on it makes an interesting texture. If you can make this ahead of time the flavors really benefit from refrigeration. I think my favorite thing about this soup is it is so versatile. Serve it warm or cold! It tastes good either way. Read More
Helpful
(3)
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BigShotsMom
Rating: 4 stars
09/02/2014
I thought the fennel flavor a bit overwhelming so I did an even balance of fennel to potatoes and used leeks in place of the spring onions. I used red potatoes and left the skin on it makes an interesting texture. If you can make this ahead of time the flavors really benefit from refrigeration. I think my favorite thing about this soup is it is so versatile. Serve it warm or cold! It tastes good either way. Read More
Helpful
(3)
Amy Barstad
Rating: 5 stars
03/30/2014
Made this with the contents of our CSA box this week and I was surprised that I and my husband loved it! Couldn't get the four year old on board but she is not a potato lover. I blended it so it was nice and creamy. Will be making this again! Read More
Helpful
(1)
Meegan
Rating: 4 stars
10/11/2014
Yum! I was looking for something to do with the fennel from the CSA and found this recipe. Didnt have any scallions on hand so substituted yellow onion. Delish! Even my seven year old enjoyed a bowl... Read More
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Rodney T
Rating: 5 stars
03/23/2020
Nice soup for a chilly winter day. Read More
Lana
Rating: 4 stars
03/03/2014
Great way to warm up and use some of the more esoteric things from our produce deliveries. Sweet spicy delicious. Read More
Buckwheat Queen
Allstar
Rating: 4 stars
07/21/2016
A delicate velvety soup that will please your family. Thank you for the recipe. Read More
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Alice B
Rating: 5 stars
04/23/2020
We don't usually like fennel very much, but this was good! Read More
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