Fennel and Potato Soup

Name: Fennel and Potato Soup
Total time: 60
Yield: 4
Ingredients: 3 bulbs fennel - trimmed, quartered, and cored; 1 tablespoon butter; 1 tablespoon olive oil; 3 spring onions, sliced; 4 cups vegetable stock, divided; 1 large potato, peeled and cubed; ¼ cup water, or as needed (Optional); ground black pepper to taste

Recipe by Laka kuharica - Easy Cook from allrecipes.com

Lunch 60 Mins.

Ingredients

4 servings

•

3 bulbs fennel - trimmed, quartered, and cored
•

1 tablespoon butter
•

1 tablespoon olive oil
•

3 spring onions, sliced

•

4 cups vegetable stock, divided
•

1 large potato, peeled and cubed
•

¼ cup water, or as needed (Optional)
•

ground black pepper to taste

Instructions

Slice the fennel into medium-size pieces.
Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.