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potato soup with roasted garlic and fennel

Recipe by
barbara lentz
beulah, MI

If you have never tried fennel you need to try it. It adds such a depth of flavor to dishes. It is sometimes called anise. You can get it in the produce isle at most large supermarkets.

yield 4 serving(s)
prep time 25 Min
cook time 15 Min
method Stove Top

Ingredients For potato soup with roasted garlic and fennel

  • 1
    bulb fennel fronds and stems removed cored and sliced reserve some fronds for garnish
  • 4 md
    potatoes peeled and cubed
  • 1 lg
    head of garlic
  • 2 Tbsp
    olive oil
  • salt
  • 3 c
    chicken broth
  • 1 tsp
    fresh thyme and rosemary chopped
  • 1 Tbsp
    lemon juice
  • zest of 1/2 lemon
  • 1/2 tsp

How To Make potato soup with roasted garlic and fennel

  • 1
    Cut bottom off head of garlic. Place cut side down on baking sheet. Place the fennel and potatoes on same sheet. Drizzle with olive oil and sprinkle salt on top. Roast in 375 degree oven for about 20 minutes. Stirring frequently until nicely browned. Remove from oven squeeze the garlic cloves out of the paper and discard paper.
  • 2
    Bring chicken stock to a boil. Add the fennel, potatoes, and garlic cloves. Cook until fennel and potatoes are soft. Puree with an immersion blender or food processor.
  • 3
    Stir in thyme, rosemary, lemon juice, lemon zest and pepper. Heat through. Season to taste. Garnish with fennel fronds.

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