Creamy Potato and Fennel Soup

Geoffry Le Cher


I am forever trying to get my wife to try new edibles but I was hard-pressed to get her to try fennel. When I had her try this she loved it, and when I told her what was in it... well, she didn't believe me. Oh well... it's still all good!

- Geoffry

pinch tips: How to Quarter a Chicken






10 Min


25 Min


Stove Top


1/4 stick
unsalted butter
2 c
sliced leeks (white and pale green parts only)
2 c
sliced fennel bulb, fronds reserved for garnish
6 c
low-salt chicken broth
4 c
red-skinned potatoes, peeled, cut into 1/2-inch pieces
1 Tbsp
white pepper
1 Tbsp
dry english mustard

Directions Step-By-Step

Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Using a stick blender, purée soup to a very smooth texture. Rewarm soup if necessary. Season with salt and pepper and mustard. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: French