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Potato Fennel Soup Recipe

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Potato Fennel Soup Recipe

Prep Time: Cook Time:


  • Fennel, bulb, raw | 1.00 bulb
  • Olive oil | 1.00 tsp
  • Onions raw | 1.00 cup, chopped
  • Russet potatoes, raw | 2.00 cup, diced
  • chicken broth canned, reduced sodium | 3.00 cup
  • Milk, nonfat, skim, with vitamin A and D | 1.00 cup
  • Lemon juice, raw | 2.00 tsp
  • Spices, fennel seed | 2.00 tsp, whole
Nutrition Facts (Per Serving)

Calories per serving: 70.39 mg

Fat per serving: 0.76 g

Saturated fat per serving: 0.12 g

Protein per serving: 3.71 g

Sodium per serving: 239.11 mg


  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice.
  3. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. In another pan, toast the whole fennel seeds untill aromatic.
  5. In a blender or food processor, puree the soup in batches until smooth.
  6. Return the soup to the pot and heat until warmed through.
  7. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately

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