If you’re craving a soup that wraps you in warmth and comfort with a subtle twist of aromatic freshness, this Savory Fennel and Potato Soup Recipe is exactly what you need. It’s a cozy bowl of silky potatoes and gentle, anise-kissed fennel, brought together by simple pantry staples and a touch of caraway seeds for an unexpected depth. This recipe strikes a perfect balance between hearty and light, making it an ideal companion for chilly evenings or whenever you want a fuss-free yet impressive dish that nourishes both body and soul.
Ingredients You’ll Need
What’s beautiful about this Savory Fennel and Potato Soup Recipe is how it relies on straightforward ingredients, each adding its distinctive character to the bowl. These essentials combine to create layers of flavor, soothing textures, and that inviting golden hue that makes the soup so visually comforting.
- Olive oil: Adds a fruity richness and is the perfect base for sautéing the aromatics.
- Onions: Provide natural sweetness and a savory backbone when gently caramelized.
- Garlic cloves: Infuse a warm, pungent depth enhancing the soup’s overall flavor.
- Salt: Acts as a flavor enhancer, balancing and lifting the natural tastes of vegetables.
- Fennel bulb: Offers a subtle, herbaceous hint reminiscent of licorice, creating that signature soup signature flavor.
- Potatoes: Bring creaminess and body, turning the soup luxuriously smooth when blended.
- Caraway seeds: Introduce a delicate earthiness and spice that elevates the dish.
- Vegetable broth: The comforting liquid base that melds all ingredients together beautifully.
- Freshly ground black pepper: Adds a gentle kick to brighten up the soup just before serving.
- Chives for garnish: Bring a fresh, vibrant pop of color and mild onion flavor on top.
How to Make Savory Fennel and Potato Soup Recipe
Step 1: Sauté the Aromatics
First things first, heat up the olive oil in a generous pot over medium heat. Once heated, add the thinly sliced onions and minced garlic. Sauté these until they turn soft and translucent, releasing their sweet and garlicky aroma—this usually takes about 5 to 7 minutes. This step is key for building a flavorful foundation for your soup.
Step 2: Add Fennel and Potatoes
Next up, toss in your finely chopped fennel and cubed potatoes. Sprinkle salt and caraway seeds over the mix. Continue cooking and stirring everything together for about five more minutes. This way, the fennel softens just enough to become tender but still retains its distinctive flavor, while the potatoes start soaking up all those aromatic hints.
Step 3: Simmer in Vegetable Broth
Pour in the vegetable broth and bring the whole pot to a gentle boil. Once boiling, reduce the heat to a simmer, cover, and let it bubble softly for about 20 minutes. You’ll know it’s ready when the potatoes are tender enough to break apart easily under a fork—this is exactly what makes the soup creamy later on.
Step 4: Puree Until Smooth
After cooking, it’s time to whip out your immersion blender and puree the soup right in the pot until it turns luxuriously smooth and velvety. If you don’t have one, just carefully transfer the soup to a blender in batches. This blending process transforms simple ingredients into a beautifully creamy masterpiece.
Step 5: Adjust Seasoning to Perfection
Give your soup a taste once blended and add salt and freshly ground black pepper as needed to finely balance all the flavors. This is where you can make the soup truly suit your palate, whether you like it a little saltier or with a peppery bite.
Step 6: Serve Warm with a Fresh Garnish
The final and most inviting step is serving the soup warm. Ladle it generously into bowls and finish with a sprinkle of fresh chives. These add just the right amount of color and mild, fresh oniony crunch to contrast the creamy soup texture.
How to Serve Savory Fennel and Potato Soup Recipe
Garnishes
While fresh chives are the classic choice, don’t hesitate to experiment with a dollop of crème fraîche, a drizzle of good-quality olive oil, or even toasted fennel seeds on top to add texture and a touch of elegance. These garnishes enhance the dish without overwhelming its subtle flavors.
Side Dishes
To round out your meal, consider pairing this soup with crusty artisan bread or crispy garlic toasts for dipping. A bright, simple green salad with a lemon vinaigrette also complements the rich creaminess of the soup perfectly, creating a balanced and satisfying dining experience.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls and top each one with a swirl of herb-infused oil or sprinkle of smoked paprika. If serving as an appetizer, mini soup shooters with a crisp fennel frond garnish can be charming and bite-sized, making the presentation as exciting as the soup itself.
Make Ahead and Storage
Storing Leftovers
This Savory Fennel and Potato Soup Recipe keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to preserve its freshness and flavor, making it easy to reheat on busy days.
Freezing
If you want to keep the soup longer, it freezes wonderfully. Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. Frozen, it stays at its best for around two months without losing its creamy texture or vibrant taste.
Reheating
When ready to enjoy again, thaw the soup overnight in the fridge if frozen. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking and to warm it evenly. If it thickens too much, simply add a splash of vegetable broth or water to bring back that perfect consistency.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! While the original recipe calls for vegetable broth to keep things light and vegetarian, switching to chicken broth will add a richer, heartier flavor that pairs well with fennel and potatoes.
Is fennel hard to find or substitute?
Fennel is usually available in most grocery stores in the produce section, especially during fall and winter. If you can’t find it, you can substitute with celery for a different but still fresh flavor or add a pinch of fennel seeds to replicate some of the original anise notes.
Can I make this soup dairy-free and vegan?
Yes, this recipe is naturally vegan and dairy-free as written! Just ensure your vegetable broth is vegan friendly, and avoid toppings like crème fraîche or butter unless you want to add a creamy twist at the end.
How thick should the soup be when finished?
The soup should be creamy and smooth but not overly thick—think silky and light enough to be ladled easily. If it feels too thick after blending, just thin it out with a little more broth or water.
What’s the best way to enhance the flavor without overpowering the soup?
Use fresh herbs like chives or fresh parsley just before serving and rely on fresh ground black pepper rather than heavy spices. The simplicity is what makes the Savory Fennel and Potato Soup Recipe shine, so subtle enhancements work best.
Final Thoughts
There’s something truly special about a soup that feels like a warm hug from the inside, and this Savory Fennel and Potato Soup Recipe delivers just that. It’s approachable, soothing, and full of comforting flavors that will invite you back for seconds every time. Give this recipe a try soon—you may just find it becoming one of your all-time favorites to prepare and share with loved ones.
Print
Savory Fennel and Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Description
This Savory Fennel and Potato Soup is a comforting and flavorful dish, combining tender potatoes and aromatic fennel simmered in a rich vegetable broth, then blended to a smooth, creamy consistency. It’s perfect for a cozy meal and garnished with fresh chives for a touch of color and mild onion flavor.
Ingredients
Base Ingredients
- 1 oz olive oil (25g)
- 2 onions (approx. 450g), peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 1 teaspoon salt (3g)
Vegetables and Seasoning
- 1 fennel bulb, trimmed and chopped finely
- 4 medium potatoes (about 900g), peeled and cubed
- 1/2 teaspoon caraway seeds (1g)
Broth and Garnish
- 1.5 liters vegetable broth (6 cups)
- Salt and freshly ground black pepper to taste
- Chives for garnish
Instructions
- Heat and sauté onions and garlic: Heat olive oil in a large pot over medium heat. Add the sliced onions and minced garlic, sautéing for 5 to 7 minutes until they become soft and translucent, building a flavorful base for the soup.
- Add fennel, potatoes, and seasonings: Stir in the finely chopped fennel and cubed potatoes. Season with salt and caraway seeds. Cook this mixture for another 5 minutes, allowing the flavors to meld and vegetables to soften slightly.
- Simmer with vegetable broth: Pour in the vegetable broth, increasing the heat to bring the soup to a gentle boil. Once boiling, reduce the heat, cover the pot, and simmer for about 20 minutes or until the potatoes are tender and fully cooked.
- Puree the soup: Use an immersion blender to puree the soup directly in the pot until smooth. If an immersion blender is unavailable or the pot is too small, carefully transfer the soup in batches to a stand blender, blending until creamy.
- Adjust seasoning: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed to enhance the flavors.
- Serve and garnish: Ladle the warm soup into bowls and garnish with freshly chopped chives for a subtle onion flavor and attractive presentation. Serve immediately.
Notes
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- For a richer texture, add a splash of cream or coconut milk after pureeing.
- Caraway seeds can be substituted with fennel seeds for a slightly different flavor.
- If you prefer a chunkier texture, pulse the soup less during blending.
- Use fresh chives for garnish to add a mild, fresh onion note and bright color.
