Fennel and Potato Soup Recipe - Allrecipes.com
Fennel and Potato Soup Recipe
  • READY IN 1 hr

Fennel and Potato Soup

Recipe by  

"Aromatic soup ideal for chilly spring days."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Sep 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.

 
Mar 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!

 

4 Ratings

Mar 03, 2014

Great way to warm up and use some of the more esoteric things from our produce deliveries. Sweet, spicy, delicious.

 

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Nutrition

  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 580 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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