Creamy Fennel-Potato Soup

1. 1

   Cut the fennel into medium pieces.

2. 2

   Warm the butter and olive oil together in a pot over medium-low heat.

3. 3

   Add the sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until the fennel is soft and translucent.

4. 4

   Add the remaining stock to the pot; add the potato. Bring to a boil, then lower the heat to medium-low and simmer gently until the potato is very soft and cooked through, about 25 minutes.

5. 5

   Lightly mash the vegetables with a potato masher or the back of a wooden spoon until the soup is thick and chunky.

6. 6

   If the soup is too thick, stir in water a tablespoon at a time to reach your preferred consistency.

7. 7

   Season with black pepper. Let it rest for 5 minutes to let the flavors develop before serving.

• Calories 122.76 kcal Moderate
• Protein 0.6 g Low Source
• Carbs 11.59 g Moderate
• Total Fat 7.83 g Moderate
• Saturated Fat 2.48 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 7.83 mg Low Source
• Sodium 113.81 mg Low Source
• Fiber 0.99 g Low Source
• Sugar 2.16 g Low Source
• Added Sugar 0.64 g Low Source
• Calcium 20.06 mg Low Source
• Iron 0.06 mg Low Source
• Potassium 205.21 mg Low Source
• Vitamin A 0.03 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛