Appetizers / Soups / Salads

Creamy Fennel and Potato Soup is for Soup.

Creamy Fennel and Potato Soup takes 35 minutes to prepare.

Creamy Fennel and Potato Soup takes 100 minutes to cook.

Creamy Fennel and Potato Soup makes 8 servings.

The ingredients for Creamy Fennel and Potato Soup are:

2 T olive oil
6 c coarsely chopped cored fresh fennel bulbs
(from about 4 large), fronds reserved
2 medium onions, chopped
8 oz white-skinned potatoes, peeled, diced
4 c (or more) chicken broth
2 t (or more) fresh lemon juice
1 c whipping cream (or half and half)
1 t fennel seeds, finely crushed
3/4 t dried tarragon
salt
pepper

Here is how you make Creamy Fennel and Potato Soup:

Heat oil in heavy large pot over medium-high heat.Add fennel bulbs, onions, potatoes; sprinkle with salt & pepper.Saute until slightly softened, about 8 mins.Add 4 c broth & 2t lemon juice, bring to a boil.Reduce heat, cover, simmer until veggies are very tender (approx 30 minutes). Cool slightly.Meanwhile, bring cream, fennel seeds, and tarragon to boil in heavy small saucepan.Reduce heat and simmer 5 minutes.Remove from heat, cover & let stand 20 mins so that flavors blend.Working in batches, puree soup in blender until smooth.Return soup to same pot. Stir in cream mixture.Simmer until flavors blend, thinning with more broth if desired, about 5 mins.Season to taste w salt and pepper and more lemon juice, if desired.Garnish with reserved fennel fronds and serve.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DEMELZA66.

The nutritional information for Creamy Fennel and Potato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.7

• Total Fat: 7.3 g
• Cholesterol: 13.7 mg
• Sodium: 528.6 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 3.0 g
• Protein: 3.0 g