Creamy Fennel & Potato Soup Recipe | Easy Winter Warmer | #recipe #soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced fennel and potatoes, and cook for 5-7 minutes until slightly softened.

Pour in vegetable broth and add thyme and bay leaves.

Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.

Remove bay leaves and blend the soup until smooth using an immersion blender or in batches in a countertop blender.

Stir in heavy cream and lemon juice, then season with salt and black pepper to taste.

Return the soup to the heat and warm gently, do not boil.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level: