Best 11 Potato Fennel Soup Recipes

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Indulge in a culinary journey with our exquisite potato fennel soup recipes. Embark on a delightful adventure as we present a symphony of flavors that will tantalize your taste buds. From classic creamy potato soups to light and refreshing fennel-infused broths, our collection caters to every palate. Whether you seek a hearty, comforting meal or a vibrant, aromatic soup, we have the perfect recipe for you. Let your senses dance with the harmonious blend of earthy potatoes, aromatic fennel, and a symphony of herbs and spices. Dive into a creamy delight with our classic potato soup, enhanced by the subtle sweetness of fennel. Discover a lighter version with our roasted fennel and potato soup, where roasted fennel adds a smoky depth of flavor. For a vegan delight, try our creamy vegan potato fennel soup, a comforting and flavorful journey into plant-based goodness. And for a unique twist, our potato fennel soup with crispy shallots and bacon bits brings a delightful textural contrast and smoky bacon flavor. With step-by-step instructions and enticing photos, these recipes promise a culinary experience that will leave you craving more.

Let's cook with our recipes!

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

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



Roasted Garlic, Potato, Leek and Fennel Soup image

A hearty pureed soup with lots of flavor. Good with hot rolls or French bread. Try to find a fennel bulb with some fronds (leaves) still attached. Trim these off and save some for garnish.

Provided by Outta Here

Categories     Potato

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

20 garlic cloves, peeled
3 tablespoons olive oil, divided
3 leeks, white and pale green parts
1 fennel bulb, diced
5 cups low sodium chicken broth (or use vegetable broth)
3 medium russet potatoes, peeled and diced
1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
1 bay leaf
salt and pepper, to taste
4 tablespoons nonfat plain yogurt
fennel leaves, chopped

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



Fennel and Potato Soup image

Aromatic soup ideal for chilly spring days.

Provided by Laka kuharica - Easy Cook

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

3 bulbs fennel - trimmed, quartered, and cored
1 tablespoon butter
1 tablespoon olive oil
3 spring onions, sliced
4 cups vegetable stock, divided
1 large potato, peeled and cubed
¼ cup water, or as needed
ground black pepper to taste

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.

Nutrition Facts : Calories 215 calories, Carbohydrate 34.9 g, Cholesterol 7.6 mg, Fat 7.2 g, Fiber 8.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 579.7 mg, Sugar 4.3 g

POTATO-FENNEL SOUP



Potato-Fennel Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 large leeks
1 large bulb fennel, diced (stems and fronds reserved)
1 large bulb fennel, diced (stems and fronds reserved)
3 large carrots, diced
Kosher salt and freshly ground pepper
Cooking spray
2 tablespoons unsalted butter
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
1 1/2 cups skim milk
1/4 cup chopped fresh parsley and/or dill
1/2 cup low-fat ricotta cheese
4 slices crusty Italian bread, toasted

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



Potato, Fennel, and Bacon Soup image

A glorious soup for cold winter nights. The addition of Chinese five-spice makes this soup unique and magical...like eating a unicorn jumping over a rainbow. Enjoy! If desired, add a dollop of sour cream and some green onion or a splash of cream just before serving.

Provided by t-licious

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 7

3 ½ cups diced peeled potatoes
6 strips bacon
2 tablespoons butter
1 ½ bulbs fennel, chopped
5 cups vegetable stock
1 teaspoon Chinese five-spice powder, or more to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 275 calories, Carbohydrate 32.4 g, Cholesterol 30.7 mg, Fat 12.8 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 5.7 g, Sodium 798.6 mg, Sugar 1.4 g

POTATO-LEEK SOUP WITH FENNEL AND WATERCRESS



Potato-Leek Soup With Fennel and Watercress image

Make and share this Potato-Leek Soup With Fennel and Watercress recipe from Food.com.

Provided by Marzalicious

Categories     Potato

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
2 leeks (with tender green parts)
2 fennel bulbs
2 baking potatoes
6 cups vegetable stock or 6 cups prepared broth
1 bunch watercress, stems removed
salt
fresh ground white pepper

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



VEGAN FENNEL, POTATO, AND LEEK SOUP image

Categories     Soup/Stew     Herb     Potato     Sauté     Quick & Easy     Dinner     Vegan

Yield 4 people

Number Of Ingredients 8

olive oil
2 leeks, white and light green parts chopped
3 cloves of garlic, chopped
1 fennel bulb, white parts chopped and fronds chopped and reserved
3 yukon gold potatoes, peeled and chopped
8 cups vegetable stock
1 cup pine nuts
juice from one lemon

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.

CREAMY POTATO-KALE SOUP WITH FENNEL SEED & OPTIONAL SAUSAGE



Creamy Potato-Kale Soup with Fennel Seed & Optional Sausage image

A vegetarian version of Olive Garden's Zuppa Toscana - tender sliced potatoes, kale, and fennel seeds swim in a creamy broth for a soup that's both comforting and satisfying. Just add sausage to the meat-eaters' batch!

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 14

2 teaspoons olive oil
1 medium yellow onion (diced)
1 stalk celery (diced (about 1/3 cup))
1 1/2 teaspoons fennel seeds
2 medium cloves garlic (minced)
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
6 cups low-sodium vegetable broth
1 pound Yukon gold potatoes (sliced)
1 pound red potatoes (sliced)
1/2 bunch kale (cut into ribbons (about 4 cups))
1/2 cup heavy whipping cream
Additional salt and pepper to taste
1/2 pound hot Italian sausage links or chicken sausage links (sliced)

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



Creamy Fennel and Potato Soup image

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Appetizer     Sauté     Fennel     Fall     Winter     Bon Appétit

Yield Makes 8 first-course servings

Number Of Ingredients 9

2 tablespoons olive oil
6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved
2 medium onions, chopped
8 ounces white-skinned potatoes, peeled, diced
4 cups (or more) canned low-salt chicken broth
2 teaspoons (or more) fresh lemon juice
1 cup whipping cream
1 teaspoon fennel seeds, finely crushed
3/4 teaspoon dried tarragon

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.

FENNEL-POTATO SOUP WITH SMOKED SALMON



Fennel-Potato Soup with Smoked Salmon image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Blender     Potato     Soy     Appetizer     Christmas     Quick & Easy     Low Cal     High Fiber     New Year's Day     Salmon     Fennel     Fall     Winter     Healthy     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

3 tablespoons butter
2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 teaspoon fennel seeds
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes
5 1/2 cups (or more) low-salt chicken broth
1 ounce smoked salmon, chopped

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.

LEEK, POTATO, & FENNEL SOUP



Leek, Potato, & Fennel Soup image

Number Of Ingredients 8

2 tablespoon Extra Virgin Olive Oli
4 stalk Leeks - Tender White Parts with Little Green - Thinly Sliced
1 Fennel Bulb - Cored & Thinly Sliced
2 cloves Garlic - crushed
2 Potatoes - large, peeled & chopped into small pieces
3 cups Vegetable Stock
1/2 cup Heavy Cream
4 strips Bacon - extra thick

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.

Tips:

  • Use a variety of potatoes. This will give your soup a more complex flavor and texture.
  • Roast the fennel before adding it to the soup. This will caramelize the fennel and bring out its sweetness.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of your soup.
  • Don't overcook the soup. The potatoes should be tender but still hold their shape.
  • Serve the soup with a dollop of crème fraîche or sour cream. This will add a touch of richness and creaminess.
  • Garnish the soup with fresh fennel fronds or chopped parsley. This will add a pop of color and flavor.

Conclusion:

Potato fennel soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover potatoes and fennel. With its creamy texture, subtle sweetness, and hint of anise, this soup is sure to please everyone at your table. So next time you are looking for a quick and easy soup recipe, give this potato fennel soup a try. You won't be disappointed!

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