Potato-Fennel Soup

You could use celeriac, turnips, or parsnips, but fennel is one of my favorites.

Yield: 8 servings (serving size: 1 cup soup and 1 teaspoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 169
  • Calories from fat: 14%
  • Fat: 2.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 34.1g
  • Fiber: 2.7g
  • Cholesterol: 6mg
  • Iron: 2.6mg
  • Sodium: 431mg
  • Calcium: 49mg


  • 1 (1/2-pound) fennel bulb with stalks
  • 2 baking potatoes, quartered (about 2 pounds)
  • 1 tablespoon butter or stick margarine
  • 2 cups chopped leek (about 3 large)
  • 3 cups water
  • 1/2 teaspoon salt
  • 1 (14 1/2-ounce) can vegetable broth
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon freshly ground black pepper
  • 8 teaspoons low-fat sour cream


  1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup.
  2. Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.
  3. Remove 2 cups of soup from pan. Place in a blender; process until smooth. Return pureéd mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream.
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