Cozy Potato Fennel Soup Recipe: Ina Garten’s Velvety Comfort Dish

Cozy winter nights call for a warm bowl of potato fennel soup Ina Garten style that hugs your soul with every spoonful.

Her culinary genius shines through in this delectable recipe, blending smooth potatoes with delicate fennel notes.

Hearty ingredients merge into a silky, comforting dish that speaks volumes about simple yet sophisticated cooking.

The aromatic herbs and creamy texture promise a delightful dining experience that transcends ordinary soup expectations.

Rich and luxurious, this soup brings restaurant-quality flavors directly to your kitchen.

Bold yet elegant, the combination of ingredients creates a harmonious balance that will impress even the most discerning palates.

Grab your stockpot and get ready to savor every magnificent, creamy bite of this exceptional soup.

How to Make Potato Fennel Soup Step by Step

Fennel Potato Comfort Soup

• Aromatic Base Gently warm olive oil and butter in a cozy pot, then add sliced fennel and onions. Let them dance and soften, releasing their sweet essence for about 15 minutes until they develop a gentle golden hue.
• Potato Bath Add chunky potato pieces and rich chicken stock. Season with salt and pepper, then let the mixture bubble and simmer until potatoes become wonderfully soft and tender, roughly 30 minutes.
• Silky Transformation Use a food processor to transform the soup into a smooth, creamy landscape. Each pulse creates a velvety texture that feels like a warm embrace.
• Flavor Harmony Introduce Pernod for a hint of complexity and half-and-half for luxurious richness. Taste and adjust seasonings to create a perfect balance of flavors.
• Elegant Presentation Pour the steaming soup into wide bowls, scattered with delicate fennel fronds. A final drizzle of olive oil adds a glossy finish that makes the soup look restaurant-worthy.

Customization Tips for Ina’s Potato Soup

• Unlock extra flavor by caramelizing fennel and onions slowly, developing deep, rich undertones that elevate the entire dish.
• Blend soup in small batches to ensure ultra-smooth consistency without lumps, creating a silky restaurant-quality result.
• Experiment with adding crispy pancetta, crumbled goat cheese, or toasted fennel seeds as unexpected garnishes that complement the soup's delicate profile.
• Prepare the soup up to two days in advance, storing in an airtight container and gently reheating before serving to let flavors meld and intensify.
• Substitute half-and-half with full-fat coconut milk or cashew cream for a luscious vegan version that maintains the soup's luxurious texture.

Serving Suggestions for a Soup Supper

• Pair with Crusty Bread: Serve alongside warm, toasted sourdough or French baguette slices to soak up the creamy soup and add delightful texture.
• Create Elegant Garnish Setup: Arrange delicate fennel fronds, a swirl of good-quality olive oil, and freshly cracked black pepper in the center of each bowl for a restaurant-style presentation.
• Complement with Light Salad: Offer a crisp green salad with a tangy vinaigrette to balance the rich, creamy soup and provide a refreshing contrast.
• Wine Pairing Suggestion: Match the soup with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the fennel's subtle anise flavor and cut through the soup's creaminess.

Keep It Creamy: Storage & Reheat Instructions

• Refrigerate Wisely: Store leftover soup in an airtight container for up to 4 days. Keep refrigerated at 40°F or below to maintain freshness and prevent bacterial growth.
• Freeze for Later: Transfer cooled soup to freezer-safe containers, leaving 1-inch space at the top. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat Gently: Warm soup slowly over medium-low heat, stirring occasionally. Add a splash of chicken stock or half-and-half if the soup seems too thick after refrigeration.
• Refresh Before Serving: Taste and adjust seasonings after reheating. Garnish with fresh fennel fronds and a drizzle of olive oil to revive the soup's vibrant flavors.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 290 kcal

Servings: 6

Creamy Potato Fennel Soup by Ina Garten: What Goes In

• Fennel: Adds a delicate, sweet licorice-like flavor that elevates the soup's complexity; choose firm, bright white bulbs with fresh green fronds.
• Onions: Provides a rich, foundational sweetness; select firm, heavy onions without soft spots or sprouting.

• Potatoes: Creates creamy, velvety texture; opt for starchy varieties like Russet or Yukon Gold that break down smoothly.
• Chicken Stock: Delivers deep, savory undertones; homemade is best, but high-quality store-bought works perfectly.

• Pernod: Introduces sophisticated anise notes that complement the fennel; use sparingly for subtle depth.
• Half-and-Half: Renders the soup luxuriously creamy and silky; room temperature blends more easily.
• Olive Oil: Provides fruity richness and elegant finish; choose extra virgin for best flavor.
• Fennel Fronds: Offers bright, fresh garnish with delicate herb-like flavor; chop just before serving.

Tools for Making Soup with a Silky Finish

• Dutch oven or medium pot: Large, heavy-bottomed cooking vessel perfect for even heat distribution and soup making.
• Food processor: Essential for creating a smooth, creamy texture by puréeing the cooked vegetables and potatoes.
• Sharp knife: Needed for precisely dicing fennel and onions.
• Cutting board: Clean surface for chopping ingredients.
• Wooden spoon or spatula: Helps stir and sauté vegetables without scratching the pot.
• Measuring spoons: Ensures accurate salt and pepper amounts.
• Soup bowls: Large, shallow dishes for elegant soup serving.

Silky Potato Fennel Soup Recipe

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4.6 from 25 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Ina Garten’s creamy potato fennel soup delivers rich comfort with French-inspired elegance. Mediterranean herbs and velvety texture invite warm connections to classic culinary traditions you’ll savor deeply.

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Ingredients

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• 1½ lbs (680 g) Yukon Gold potatoes, peeled and 1-inch diced
• 5 cups (500 g / about 2 bulbs) sliced fennel, tops and cores removed, fronds reserved
• 4 cups (500 g / 3 onions) sliced yellow onions
• 5 cups (1.2 L) good chicken stock (preferably homemade)
• 1 cup (240 ml) half-and-half
• 2 tbsps (30 ml) Pernod liqueur
• 2 tbsps (30 g / ¼ stick) unsalted butter
• good olive oil
• kosher salt
• freshly ground black pepper
• garnishes: Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta

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Instructions

1. Flavor Foundation: Gently warm olive oil and butter in a medium pot over moderate heat. Caramelize finely chopped fennel and onions through periodic stirring until golden-brown, approximately 15 minutes.
2. Liquid Integration: Add diced potatoes and chicken stock, seasoning generously with salt and pepper. Bring to a robust boil, then reduce heat, cover, and simmer for 30 minutes until potatoes become exceptionally tender.
3. Textural Transformation: Transfer soup in batches to a food processor, puréeing until achieving a silky, uniform consistency. Return processed soup to the original cooking vessel, maintaining temperature and smoothness.
4. Flavor Enhancement: Introduce Pernod and half-and-half, creating a luxurious creamy profile. Taste and adjust seasonings to achieve a perfectly balanced flavor spectrum.
5. Elegant Presentation: Pour steaming soup into shallow bowls, strategically positioning garnishes in the center. Drizzle with a hint of olive oil and crown with reserved fennel fronds, presenting a visually stunning and aromatic culinary masterpiece.

Notes

• Caramelize Carefully: Take time to slowly cook fennel and onions until golden brown, as this develops deep, rich flavor foundations for the entire soup.
• Potato Perfection: Ensure potatoes are extremely tender before puréeing, which guarantees a smooth, creamy texture without lumps.
• Pernod Precision: Add Pernod sparingly to enhance anise undertones without overpowering the delicate fennel and potato flavors.
• Garnish Strategically: Fresh fennel fronds and a drizzle of olive oil transform this soup from simple to sophisticated, adding visual appeal and final flavor complexity.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 30 mg