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Fennel and Potato Soup
Fennel and Potato Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Velvety fennel and potato soup, made with hearty vegetable broth, ideal for crisp spring evenings.
Ingredients:
  • 3 bulbs fennel - trimmed, quartered, and cored
  • 1 tablespoon butter
  • 3 spring onions, sliced
  • 4 cups vegetable stock, divided
  • 1 large potato, peeled and cubed
  • 0.25 cup water, or as needed
  • ground black pepper to taste
Instructions:
  • Cut the fennel into medium-sized pieces.
  • In a pot over medium-low heat, combine butter and olive oil. Add sliced fennel, spring onions, and 1 cup of stock. Cover and gently simmer for 15 minutes until the fennel is soft and translucent.
  • - Pour the rest of the stock into the pot and add the potato. Bring to a boil, then simmer on medium-low heat for approximately 25 minutes until the potato is soft. Gently mash the vegetables until the soup is thick and chunky. Adjust consistency by adding water if necessary. Season with black pepper, then let it sit for 5 minutes before serving to enhance flavors.

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