Potato and Fennel Soup

If you’re looking for minimum fuss, maximum deliciousness this Potato and Fennel Soup is for you.

If you haven’t used fennel before, this soup is a great starting point.  As you slice into the fennel you’ll notice a slight liquorice aroma.  If you’re not a liquorice fan, don’t fear, the flavour is really subtle.   Beyond the lovely delicious creamy taste of this soup, is its simplicity.  You know when you look at a recipe and the ingredients just go for miles?  Well this isn’t one of those recipes.  It has eight ingredients, three of them pantry basics.

Perfect with some warm crusty bread and a scattering of cracked pepper, for lunch or dinner or just a snack in between.

Potato and Fennel Soup

This Potato and Fennel Soup will win your heart the minute the soup spoon hits your lips.

Course Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 serves
Author Helen


  • 2 tablespoons Olive Oil
  • 3 Brown Onions (chopped)
  • 2 Fennel
  • 1 kg Potato
  • 2 litres Stock
  • 2 teaspoons Pepper
  • 1 tablespoon Salt
  • 300 grams Thickened Cream
  • Fennel fronds and cracked pepper to garnish


  1. Heat olive oil in large soup pot.  Add chopped onions and saute until glassy.

  2. Trim bottom of the fennel bulbs and stalks, keeping a few of the fine lacy fronds as garnish, discard the rest.  Roughly slice the fennel bulb.  Peel and roughly chop potato.

  3. Add fennel, potato, stock, salt and pepper to soup pot.  Bring to the boil and slowly simmer, partially covered for an hour until potato and fennel are tender.

  4. Take off heat and allow mixture to cool slightly and add cream.  Blend with hand held blender until smooth.

  5. Serve with warm crusty bread and garnish with fennel frond and cracked pepper.

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