Fennel and Potato Soup

Fennel and Potato Soup
  • 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
  • 1/4 cup water, or as needed (optional)
  • ground black pepper to taste


  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.

05/10/2018
Fennel and Potato Soup, recipe PT15M PT1H 5 455 calories

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