Roasted Fennel and Potato Soup

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Roasted Fennel and Potato Soup

Serving Size

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This is comfort food in soup form. Celebrity Chef Curtis Stone is responsible for this cold weather creation!


  • 2 fennel bulbs, trimmed and coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1 leek (white and pale green parts only), coarsely chopped
  • 6 cups chicken stock
  • 1 pound russet potatoes, peeled and cut into large chunks
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 bunch fresh chives, chopped 

Recipe Info

  1. Preheat the oven to 350°F

  1. Toss the fennel and onions with 1 tablespoon of oil on a large heavy baking sheet to coat.

  1. Roast in the oven for 25 minutes, stirring occasionally, or until the fennel and onions are tender.

  1. Heat the remaining 1 tablespoon of oil in a large heavy saucepan over medium heat.

  1. Add the garlic and sauté for 1 minute.

  1. Add the leeks and sauté for 5 minutes, or until softened slightly.

  1. Add the broth, potatoes, and roasted fennel mixture and bring to a simmer.

  1. Continue simmering for 18 minutes, or until the potatoes are very tender.

  1. Working in batches, puree the soup in a blender until smooth.

  1. Strain the soup into a clean large saucepan.

  1. Add the cream to the soup and bring to a simmer over medium-high heat, stirring occasionally.

  1. Season to taste with salt and pepper. Ladle the soup into bowls then garnish with the chives and serve.

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