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


★★★★★ 1 vote

10 Min
25 Min
Stove Top


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  • 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

How to Make Creamy Potato and Fennel Soup


  1. 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.

Printable Recipe Card

About Creamy Potato and Fennel Soup

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

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