Ina Garten’s Creamy Potato Fennel Soup is made with fennel, yellow onions, Yukon Gold potatoes, chicken stock, Pernod liqueur, and half-and-half. This delicious Creamy Potato Fennel Soup recipe creates a hearty and satisfying meal that takes about 1 hour to prepare and can serve up to 6 people.
This Creamy Potato Fennel Soup Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- Good olive oil
- 2 tablespoons (¼ stick) unsalted butter (30 grams)
- 5 cups (about 500 grams) sliced fennel, tops and cores removed (2 bulbs), fronds reserved
- 4 cups (about 500 grams) sliced yellow onions (3 onions)
- 1½ pounds (680 grams) Yukon Gold potatoes, peeled and 1-inch diced
- 5 cups (1.2 liters) good chicken stock (preferably homemade)
- Kosher salt and freshly ground black pepper
- 2 tablespoons (30 milliliters) Pernod liqueur
- 1 cup (240 milliliters) half-and-half
- Garnishes: Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta
How To Cook Creamy Potato Fennel Soup:
- Sauté Vegetables: Heat 3 tablespoons of olive oil and the butter in a medium pot or Dutch oven over medium-low heat. Add the fennel and onions. Sauté for 15 minutes, stirring occasionally, until they start to brown.
- Cook Potatoes: Add the diced potatoes, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat, cover, and simmer for 30 minutes, until the potatoes are very tender.
- Purée Soup: In batches, purée the soup in a food processor fitted with the steel blade until smooth. Return the soup to the pot.
- Add Final Ingredients: Stir in the Pernod and half-and-half. Taste and adjust seasonings if needed. Reheat the soup over medium-low heat.
- Serve: Place garnishes in the center of large, shallow soup bowls. Pour the hot soup around them. Drizzle with olive oil, garnish with reserved fennel fronds, and serve hot.
Recipe Tips
- Use Homemade Chicken Stock: For the best flavor, use homemade chicken stock instead of store-bought. It adds a richer taste to the soup.
- Sauté Vegetables Slowly: Cook the fennel and onions over medium-low heat until they are nicely browned. This caramelization brings out their natural sweetness.
- Don’t Overcook the Potatoes: Make sure the potatoes are tender but not mushy. Overcooking can make the soup too thick and affect the texture.
- Purée in Batches: Blend the soup in batches to ensure a smooth consistency. If you blend too much at once, it might not mix evenly.
- Adjust Seasonings: Taste the soup before serving and adjust the salt and pepper as needed. Sometimes, a little extra seasoning can make a big difference in flavor.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Creamy Potato Fennel Soup cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: Allow the leftovers to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place the container in the refrigerator overnight. Reheat gently on the stove before serving.
- Reheating: Reheat leftovers ravioli in brodo on the stove over medium-low heat, stirring until hot. Alternatively, microwave in a covered bowl on high for 2-3 minutes, stirring halfway.
Nutrition Facts
Serving Size: 1 cup (about 240 ml)
- Calories: 270
- Total Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 6g
Try More Ina Garten Recipes:
- Ina Garten Ravioli In Brodo
- Ina Garten Chicken Pot Pie Soup
- Ina Garten Mexican Chicken Soup
- Ina Garten Beef Vegetable Soup
- Ina Garten Fish Chowder Recipe
Ina Garten Creamy Potato Fennel Soup
Description
Ina Garten’s Creamy Potato Fennel Soup is made with fennel, yellow onions, Yukon Gold potatoes, chicken stock, Pernod liqueur, and half-and-half. This delicious Creamy Potato Fennel Soup recipe creates a hearty and satisfying meal that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Sauté Vegetables: Heat 3 tablespoons of olive oil and the butter in a medium pot or Dutch oven over medium-low heat. Add the fennel and onions. Sauté for 15 minutes, stirring occasionally, until they start to brown.
- Cook Potatoes: Add the diced potatoes, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat, cover, and simmer for 30 minutes, until the potatoes are very tender.
- Purée Soup: In batches, purée the soup in a food processor fitted with the steel blade until smooth. Return the soup to the pot.
- Add Final Ingredients: Stir in the Pernod and half-and-half. Taste and adjust seasonings if needed. Reheat the soup over medium-low heat.
- Serve: Place garnishes in the center of large, shallow soup bowls. Pour the hot soup around them. Drizzle with olive oil, garnish with reserved fennel fronds, and serve hot.
Notes
- Use Homemade Chicken Stock: For the best flavor, use homemade chicken stock instead of store-bought. It adds a richer taste to the soup.
- Sauté Vegetables Slowly: Cook the fennel and onions over medium-low heat until they are nicely browned. This caramelization brings out their natural sweetness.
- Don’t Overcook the Potatoes: Make sure the potatoes are tender but not mushy. Overcooking can make the soup too thick and affect the texture.
- Purée in Batches: Blend the soup in batches to ensure a smooth consistency. If you blend too much at once, it might not mix evenly.
- Adjust Seasonings: Taste the soup before serving and adjust the salt and pepper as needed. Sometimes, a little extra seasoning can make a big difference in flavor.
Ina Garten Creamy Potato Fennel Soup