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How to make fennel & potato soup

Fennel & Potato Soup

Course: Soup
Cuisine: Mediterranean
Keyword: fennel recipes, spring soup, vegetarian soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 184kcal
Author: Mama the Passionate Gardener
A velvety rich spring soup using fennel and potatoes
Print Recipe


  • 2 tbsp butter
  • 1 lb potatoes, diced.
  • 1 fennel bulb, chopped.
  • 1 medium onion, chopped.
  • 3 garlic cloves, crushed
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 liter chicken stock (recommended)
  • 1 cup heavy cream


  • In a pot melt the butter, then add the onion and garlic. Allow them to become fragrant.
  • Add in the potatoes and fennel. Give them a quick stir.
  • Season with salt and pepper.
  • Add in the stock. Compensate with water if the stock does not cover the veggies.
  • Bring to a quick boil, then reduce the fire to a simmer. Allow to cook for 15-20 minutes.
  • Remove from fire then use a blender to blend the soup smooth.
  • Add in the cream, stir and bring to a quick boil before turning off the fire.
  • Garnish with chopped fennel leaves.


Calories: 184kcal | Carbohydrates: 18g