Fennel, Garlic and Potato Soup Recipe

Name: Fennel, Garlic and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 large or 1 medium onion, diced; 2 stalks celery, sliced; 2 pounds bulb fennel, trimmed, washed and diced; 1 pound Yukon gold potatoes, peeled and diced; 6 garlic cloves or 1/2 head green garlic, peeled and cut in half; Salt to taste; A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth; 2 quarts water, vegetable stock or chicken stock; Freshly ground pepper; Chopped fresh fennel fronds; Lightly crushed fennel seeds; Paper-thin slices of fennel bulb; Garlic croutons; Shaved Parmesan

Servings: persons

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

1
Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt.
2
Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume.
3
Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil.
4
Reduce the heat, add salt to taste, cover and simmer 45 minutes.
5
Remove the bouquet garni.
6
Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches.
7
Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing.
8
Blend and return to the pot.
9
Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 large or 1 medium onion, diced, 2 stalks celery, sliced, 2 pounds bulb fennel, trimmed, washed and diced, and more.

Yes, Fennel, Garlic and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel, Garlic and Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions