Potato-Fennel Soup

Notes: Chop feathery green fennel leaves and sprinkle onto servings.

Yield: Makes 8 cups; 5 or 6 main-dish servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 37%
  • Protein: 9.8g
  • Fat: 11g
  • Saturated fat: 6.7g
  • Carbohydrate: 32g
  • Fiber: 4g
  • Sodium: 202mg
  • Cholesterol: 33mg


  • 2 heads fennel (each about 3 1/2 in. wide)
  • 1 1/4 pounds onions, peeled and chopped
  • 2 tablespoons butter or margarine
  • 1 1/4 pounds russet potatoes, peeled and chopped
  • 3 cups fat-skimmed chicken broth
  • 1 1/2 cups half-and-half (light cream)
  • 2 to 4 tablespoons anise-flavor liqueur such as sambuca or ouzo
  • Salt and pepper


  1. 1. Rinse fennel. Trim and discard stems and bruised portions (save leaves; see notes). Chop fennel heads.
  2. 2. In a 4- to 5-quart pan over medium-high heat, frequently stir fennel, onions, and butter until vegetables are golden, about 25 minutes.
  3. 3. Add potatoes and broth. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until potatoes mash easily when pressed, about 20 minutes.
  4. 4. In a blender, whirl soup mixture, a portion at a time, until smoothly puréed. Return to pan. Add half-and-half, and liqueur to taste. Stir over medium-high heat until hot, about 3 minutes.
  5. 5. Ladle into bowls and season to taste with salt and pepper.
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