Fennel and potato soup Recipe

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Aromatic soup ideal for chilly spring days.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $2.07 view details


  1. Slice the fennel into medium-size pieces, keep the feathery fennel fronds.
  2. Heat butter and olive oil together in a medium pot over medium-low heat.
  3. Add sliced fennel, scallions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
  4. Add potato and remaining 3 cups of the stock, bring to a boil. Reduce heat to medium-low and simmer gently for 25 minutes or until potato is very soft and cooked through.
  5. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. Do not puree the mixture. Add a little water if it becomes too thick.
  6. Season with pepper.
  7. Set aside before serving for 5 minutes to allow flavors to develop.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 448g
Recipe makes 4 servings
Calories 163  
Calories from Fat 58 36%
Total Fat 6.59g 8%
Saturated Fat 2.31g 9%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 1032mg 43%
Potassium 845mg 24%
Total Carbs 25.1g 7%
Dietary Fiber 5.7g 19%
Sugars 2.79g 2%
Protein 3.19g 5%
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