Best 11 Potato Fennel Soup Recipes

ROASTED-POTATO FENNEL SOUP

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
• Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

ROASTED GARLIC, POTATO, LEEK AND FENNEL SOUP

Steps:

• Preheat oven to 325F while peeling garlic cloves.
• Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden.
• In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender.
• Remove bay leaves and discard.
• Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through.
• Season with salt and pepper to taste.
• Divide among 4 bowls and top each with a tablespoon of yogurt.
• Garnish with a bit of chopped fennel leaves, if desired.

FENNEL AND POTATO SOUP

Steps:

• Slice the fennel into medium-size pieces.
• 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.
• 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.

POTATO-FENNEL SOUP

Steps:

• Preheat the oven to 450 degrees F. Make the broth: Cut off the dark green tops of the leeks and put in a large pot along with the fennel stems and fronds; add 8 cups water. Bring to a boil, then reduce the heat to medium, cover and simmer 20 minutes.
• Meanwhile, halve the remaining leeks lengthwise, then thinly slice and rinse. Put the carrots and half each of the sliced leeks and diced fennel on a foil-lined baking sheet. Season with salt and pepper, coat with cooking spray and toss. Roast until golden, about 25 minutes.
• Meanwhile, melt the butter in a Dutch oven or pot over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until soft, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and cook until tender, 15 minutes. Add 4 more cups broth and the milk; bring to a boil. Working in batches, transfer to a blender and puree; season with salt and pepper.
• Ladle the soup into bowls; top with the roasted vegetables and chopped herbs. Spread the ricotta on the toasted bread and season with pepper; serve with the soup.

POTATO, FENNEL, AND BACON SOUP

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
• Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
• Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
• Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS

Steps:

• Warm the oil in a soup pot.
• Add the leeks and saute.
• Add the fennel and potatoes and continue to saute.
• Add the stock and bring to a simmer.
• Cook until all the vegetables are completely softened.
• Add watercress, cooking it until it's wilted but still bright green.
• Use a handheld blender until smooth.
• Add the salt and white pepper.
• Enjoy!
• For Vegetarian use vegetable broth.

VEGAN FENNEL, POTATO, AND LEEK SOUP

Steps:

• Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.

FENNEL-POTATO SOUP WITH SMOKED SALMON

Steps:

• Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 5 1/2 cups broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency. Season soup with salt and pepper.
• Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.

CREAMY POTATO-KALE SOUP WITH FENNEL SEED & OPTIONAL SAUSAGE

Steps:

• Add olive oil to a large soup pot over medium heat. Add the onion, celery, and fennel seed. Cook, stirring occasionally, until vegetables have softened, about 5 minutes.
• Add the garlic, salt, and thyme, and cook, stirring, for another minute.
• Add the vegetable broth and potatoes. Increase heat to medium high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
• Stir in the kale and the heavy whipping cream and let simmer, uncovered, for another 10 minutes until the kale is tender. Taste and add additional salt and pepper if desired.
• Meanwhile, if adding sausage to half, set a medium pot over medium heat. Splash with a touch of olive oil and brown the sausage. Once the sausage has browned, transfer 3 cups of the soup to the pot with the sausage. Stir gently and simmer for another minute or two.
• Serve.

CREAMY FENNEL AND POTATO SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add fennel bulbs, onions, and potatoes; sprinkle with salt and pepper. Sauté until slightly softened, about 8 minutes. Add 4 cups broth and 2 teaspoons lemon juice; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 30 minutes. Cool slightly.
• Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan. Reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 20 minutes so that flavors blend.
• Working in batches, puree soup in blender until smooth. Return soup to same pot. Stir in cream mixture. Simmer until flavors blend, thinning with more broth if desired, about 5 minutes. Season to taste with salt and pepper and more lemon juice, if desired. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, stirring occasionally.)
• Ladle soup into 8 bowls. Garnish with reserved fennel fronds and serve.

LEEK, POTATO, & FENNEL SOUP

Steps:

• Heat the oil in a heavy-bottomed pot over medium heat.
• Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning - just until the vegetables soften.
• Turn the heat up to medium-high, add the potatoes, and stir.
• Add the stock, and bring it up to a boil.
• Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.
• Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency.
• Season generously with salt and pepper, and stir in the heavy cream (if using).
• Cook the bacon in a wide skillet until crisp. Gently reheat the soup, without letting it boil. Ladle the soup into bowls, and crumble bacon and sprinkle over chives, to serve.
• You can also cook the bacon first and then substitute bacon fat for the olive oil when cooking the vegetables
• You can skip the cream if you're watching the calories, or stir in a couple tablespoons of crème fraîche or Greek yogurt.
• This soup can be frozen. If freezing, don't add any cream to it. Defrost, reheat, and then add cream, after which you can readjust the seasoning to your taste.