Roasted Potato and Fennel Soup

5 from 1 reviews


  • 4 russet potatoes, peeled and diced
  • 1 bulb fennel, core removed, roughly diced
  • 3 teaspoons of olive oil, divided
  • 1 shallot, sliced
  • 2 cloves of garlic, minced
  • 2 cups chicken stock
  • 2 cups 2% milk


  1. Preheat your oven to 425 degrees
  2. Line a baking sheet with parchment paper, and lay out your diced potatoes and fennel. Drizzle with 1 1/2 teaspoons of olive oil and season with salt and pepper. Toss so everything is evenly coated
  3. Roast in your preheated oven for 20 minutes, remove the baking sheet from the oven and toss the veggies around with a spatula, and place back in the oven to roast for a final 10 minutes
  4. When done, remove from the oven and set aside
  5. Heat a large pot over medium high heat with your remaining 1 1/2 teaspoons of olive oil. When hot, add your shallots and garlic, season with salt and pepper, and cook until softened
  6. Add your potatoes, fennel, chicken stock, and milk and stir to combine
  7. Season with salt and pepper and bring to a simmer. Try not to let the mixture boil – it can scald the milk
  8. Simmer for several minutes until your potatoes are very tender when pierced with a knife
  9. Puree the soup using an immersion blender (stick blender) until totally smooth
  10. Season to taste with salt and pepper and serve! Top with parmesan cheese (optional)


If you don’t have an immersion blender, puree this in batches using a regular blender or a food processor.

This recipe is made up largely of potatoes, and potatoes need a lot of salt. If it tastes bland to you at the end, just keep adding salt until it’s seasoned just right!