Dinner

Potato Fennel Soup is for Dinner.

Potato Fennel Soup takes 15 minutes to prepare.

Potato Fennel Soup takes 30 minutes to cook.

Potato Fennel Soup makes 1 servings.

The ingredients for Potato Fennel Soup are:

1 teaspoon olive oil
1 large fennel bulb (about 2 pounds), chopped
1 cup chopped red onion
2 large russet potatoes, peeled and sliced
3 cups reduced-sodium chicken broth
1 cup Silk Almond Milk, unsweetened
2 teaspoons lemon juice
2 teaspoons fennel seeds, toasted

Here is how you make Potato Fennel Soup:

In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.In a blender or food processor, puree the soup in batches until smooth. Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.Makes 8 servingsNumber of Servings: 1Recipe submitted by SparkPeople user MOMOF2NJ.

The nutritional information for Potato Fennel Soup is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 836.8

• Total Fat: 8.8 g
• Cholesterol: 0.0 mg
• Sodium: 531.9 mg
• Total Carbs: 179.8 g
• Dietary Fiber: 30.1 g
• Protein: 29.5 g

The dietary needs meet for Potato Fennel Soup is Low Fat