Fennel and Potato Soup

4.4
(9)
8 Reviews
2 Photos

Aromatic soup ideal for chilly spring days.

Submitted by Laka kuharica - Easy Cook
Updated on January 14, 2022
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hr
Servings:
4
Yield:
4 servings
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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

Directions

  1. Slice the fennel into medium-size pieces.

  2. 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.

  3. 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.

21 home cooks made it!

Nutrition Facts (per serving)

215 Calories
7g Fat
35g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 215
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 580mg 25%
Total Carbohydrate 35g 13%
Dietary Fiber 9g 31%
Total Sugars 4g
Protein 5g 11%
Vitamin C 41mg 46%
Calcium 128mg 10%
Iron 3mg 14%
Potassium 1150mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.