Cooking Classes


Fennel and Potato Soup

    Fennel and Potato Soup        Makes 2 large servings
    1 teaspoon olive oil 
    1 small fennel bulb, chopped
    1/2 cup chopped red onion 
    1 large russet potato, peeled and sliced 
    2 cups sodium reduced chicken broth 
    1/2 cup fat-free milk 
    1 teaspoon lemon juice 
    1 teaspoon fennel seeds, toasted
In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.
In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.


  1. This looks wonderful. I really like fennel, though I almost never cook with it - mostly because my kids have not yet developed a taste for the licorice flavor.

    I can't wait until they become more adventurous eaters.

  2. I love the flavor of fennel. I particularly like the use of lemon juice in this recipe. This soup should taste delicious!

  3. une soupe bien délicieuse j'adore
    bonne journée

  4. Oh, I bet that is good. I love potato soup, but I've never tried it with fennel.

  5. I've never eaten fennel. I should try this out one day. I love the series of soups you've been posting. Stay warm!

  6. I've tried all kinds of new vegetables over the past couple of years but I haven't gotten around to trying fennel. It's such a pretty veggie with those wispy fronds. I need to try this recipe!


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