Potato-Fennel Soup Recipe

Name: Potato-Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/2-pound) fennel bulb with stalks; 2 baking potatoes, quartered (about 2 pounds); 1 tablespoon butter or stick margarine; 2 cups chopped leek (about 3 large); 3 cups water; 1/2 teaspoon salt; 1 (14 1/2-ounce) can vegetable broth; 1/2 cup minced fresh parsley; 1/4 teaspoon freshly ground black pepper; 8 teaspoons low-fat sour cream

Servings: persons

1 (1/2-pound) fennel bulb with stalks
2 baking potatoes, quartered (about 2 pounds)
1 tablespoon butter or stick margarine
2 cups chopped leek (about 3 large)
3 cups water
1/2 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
1/2 cup minced fresh parsley
1/4 teaspoon freshly ground black pepper
8 teaspoons low-fat sour cream

1
Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup.
2
Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.
3
Remove 2 cups of soup from pan. Place in a blender; process until smooth. Return pureed mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 (1/2-pound) fennel bulb with stalks, 2 baking potatoes, quartered (about 2 pounds), 1 tablespoon butter or stick margarine, 2 cups chopped leek (about 3 large), and more.

Yes, Potato-Fennel 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.

Potato-Fennel Soup

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