Fennel and Potato Soup Recipe


Fennel and Potato Soup Recipecourtesy of Hugh Fearnley-Whittingstall


This fennel and potato soup recipe makes a luxurious soup with a creamy texture and delicate anise flavour.

If you prefer a lighter version, just leave out the cream at the end – it’s still very good.

Serves four.



  • 1 tbsp rapeseed or olive oil
  • 1 knob unsalted butter
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 tsp minced garlic
  • 3 large fennel bulbs, trimmed, tough core removed and sliced (reserve the fronds for garnishing)
  • 500g floury potatoes, such as Maris Piper, King Edward or Desiree, peeled and roughly chopped
  • 800ml chicken or vegetable stock
  • 100ml cream or crème fraîche
  • Salt and freshly ground black pepper



  • Heat the oil and butter in a large saucepan and add the onion, celery, garlic and fennel, plus a good pinch of salt.
  • Stir, then cover and sweat over a medium-low heat for 15 to 20 minutes, stirring occasionally.
  • Add the potatoes and stock, bring to a boil, reduce the heat and simmer, uncovered, for about 15 minutes, until the potatoes are tender.
  • Purée the soup in a blender and return to the cleaned pan, (or use a stick blender in the pan).
  • Add more stock or water if it seems too thick.
  • Stir in the cream or crème fraîche, if you’re using it, and season to taste.
  • Reheat gently, being careful not to let it boil, and serve in warmed bowls with a little more cream or crème fraîche dolloped on top and sprinkled with the fennel fronds.

Click here to download a pdf of this recipe


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