Description
Curl up with a bowl of pure comfort. This cozy fennel and potato soup is creamy, aromatic, and perfect for chilly nights when you need something warm and satisfying.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large fennel bulb, thinly sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 lb Yukon Gold potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup whole milk or heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley
- 1/4 cup grated Parmesan (optional)
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add fennel and onion, then cook until soft and lightly golden.
- Stir in garlic, thyme, salt, pepper, and bay leaf.
- Add potatoes and pour in the broth.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Remove bay leaf and blend most of the soup until creamy.
- Stir in milk or cream and heat gently.
- Garnish with parsley and Parmesan, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American