This Potato & Roasted Fennel Soup is a mellow, earthy bowl of comfort with a subtle twist. Roasting the fennel brings out its natural sweetness and soft anise notes, which pair beautifully with buttery Yukon Gold potatoes in a smooth, creamy base.

It’s quietly elegant—perfect for cozy winter lunches, dinner parties, or when you want something that feels fancy but uses what’s already in your pantry (and that bulb of fennel you forgot about).

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Potato & Roasted Fennel Soup Ingredients

• 1 large fennel bulb, trimmed and sliced
• 1 tablespoon olive oil
• ½ teaspoon salt, divided
• 1 tablespoon butter or olive oil (for soup base)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1½ pounds Yukon Gold potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• 1 cup whole milk or half-and-half
• Optional garnish: reserved fennel fronds, olive oil drizzle, cracked pepper, or toasted breadcrumbs

Kitchen Tool Tips

Sheet pan
For roasting fennel slices until golden and slightly caramelized—it builds essential flavor before they even hit the pot.

Immersion blender
Blends the soup right in the pot, letting you control the texture while keeping cleanup easy.

Paring knife
Useful for trimming the fennel bulb and separating fronds for garnish.

How to Make Potato & Roasted Fennel Soup

1. Preheat oven to 400°F (200°C). Toss sliced fennel with olive oil and ¼ teaspoon salt. Spread on a baking sheet and roast for 25–30 minutes, until golden and soft.
2. In a large soup pot, heat butter over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and cook for 1 minute more.
3. Stir in roasted fennel, potatoes, broth, remaining salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
4. Use an immersion blender to blend until smooth (or blend in batches with a countertop blender, then return to pot).
5. Stir in milk and warm through. Do not boil after adding dairy.
6. Taste and adjust seasoning. Ladle into bowls and garnish as desired.

Nutritional Information

Per serving:

• Calories: 290
• Fat: 12g
• Carbohydrates: 38g
• Protein: 5g
• Fiber: 5g
• Sodium: 620mg

How to Serve

Top with a swirl of olive oil, cracked pepper, and a few feathery fennel fronds for a hint of green. Serve with crusty sourdough or a toasted baguette. For a crunch element, sprinkle with garlic breadcrumbs or toasted pine nuts.

Storage

Fridge
Store in an airtight container for up to 4 days. Flavors deepen over time.

Freezer
Freeze before adding milk for best texture. Add dairy after reheating. Keeps for up to 2 months.

Reheating
Warm gently on the stovetop or microwave. Add a splash of broth or milk to loosen if needed.

FAQ

Can I use russet potatoes instead of Yukon Gold?

Yes, but the texture will be slightly more starchy and less creamy. Yukon Golds are ideal for smooth soups.

What does fennel taste like?

Raw fennel has a mild licorice flavor, but roasting it brings out sweetness and softens the anise notes.

Is this soup vegan?

It can be! Use olive oil and a non-dairy milk like oat or cashew for a rich vegan version.

Do I have to roast the fennel?

Highly recommended—roasting adds depth and sweetness. Raw fennel sautéed in the pot works in a pinch but won’t be as flavorful.

Can I add protein?

Yes. Try white beans blended in for a creamy boost or add cooked sausage for a hearty variation.

Flavor Profile Breakdown

• Earthy & sweet: Roasted fennel adds warmth and depth
• Creamy & mild: Potatoes and milk create a smooth base
• Aromatic: Hints of thyme and garlic round it out
• Elegant: A simple soup with layered flavor and upscale feel