Creamy Fennel & Potato Soup
A silky, dairy-free soup where sweet, aromatic fennel and earthy potatoes are cooked until tender and blended until smooth. Olive oil adds richness, while a touch of lemon brightens every spoonful. Perfect for a light lunch or elegant starter.
For 4 servings
- prep
Prep the vegetables.
1.Trim fennel bulbs, halve lengthwise, remove core, and slice thinly. Reserve a handful of green fronds for garnish.2.Peel and cube potatoes into 1-inch pieces.3.Chop onion and mince garlic. - saute · ~11 min
Sauté fennel and aromatics.
1.Heat olive oil in a large pot over medium heat until shimmering.2.Add sliced fennel and chopped onion. Cook until softened and translucent — about 8 to 10 minutes.3.Stir in minced garlic and cook until fragrant — about 1 minute.TIPKeep the heat at medium. Fennel should soften and turn gently golden without browning too fast, which can bring bitterness. - simmer · ~20 min
Simmer the soup with potatoes.
1.Add cubed potatoes, water, and salt. Stir well.2.Increase heat and bring to a gentle boil.3.Reduce heat to low, cover, and simmer until potatoes are fork-tender — about 20 minutes.TIPThe potatoes are ready when a paring knife slides through without resistance. Undercooked potatoes won't blend silky smooth. - mix
Blend until silky smooth.
1.Remove pot from heat. Use an immersion blender to purée the soup directly in the pot until completely smooth.2.Alternatively, carefully transfer in batches to a countertop blender and blend, then return to the pot.TIPFor extra creaminess, blend a full 2 minutes. The longer you blend, the silkier the texture. - mix
Season, brighten, and serve.
1.Stir in black pepper and fresh lemon juice. Mix well.2.Taste and adjust salt if needed.3.Ladle into bowls and garnish with reserved fennel fronds.TIPThe lemon juice is essential — it lifts the soup from sweet and earthy to vibrant and balanced. Don't skip it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the silkiest texture, blend the soup for a full 2 minutes until it looks glossy.
- 2Reserve a few fennel fronds before slicing the bulb to use as a fresh, aromatic garnish.
- 3To avoid bitterness, sauté fennel and onion on medium heat until just golden, not browned.
- 4Test potato doneness with a knife — they should offer no resistance before you blend.
- 5This soup thickens as it cools; thin it with a splash of water or broth when reheating.
- 6Make ahead: cool completely, refrigerate in an airtight container for up to 4 days.
Adapt it for your goals.
Herb-infused
Add a sprig of fresh thyme or a bay leaf during simmering, then remove before blending, for an extra layer of savory depth.
veganVegan
This recipe is already dairy-free and vegan; no changes needed — just ensure your vegetable stock is used if swapping water.
low fatLow-fat
Reduce olive oil to 1 tablespoon and use light vegetable broth instead of water for flavor without the extra fat.
spicySpicy
Add 1/4 teaspoon red pepper flakes along with the garlic for a gentle heat that contrasts the sweet fennel.
Why this is on our healthy list.
Rich in Dietary Fiber
Fennel and potatoes both provide fiber that supports healthy digestion and helps you feel full longer.
Good Source of Vitamin C
Potatoes and fennel contribute vitamin C, which supports immune function and skin health.
Naturally Dairy-Free
This soup achieves creaminess from potatoes and olive oil, making it suitable for those avoiding dairy.
Low in Saturated Fat
The recipe uses heart-healthy olive oil as its only fat source, keeping saturated fat minimal.
Frequently asked questions
Yes, but work in batches and never fill the blender more than halfway with hot liquid. Remove the center cap and cover with a towel to let steam escape.
