Please, set aside every other soup recipe and make this one again and again. This roasted potato and fennel soup is a keeper — comforting, rich, and surprisingly simple. The combination of roasted potatoes and fennel gives the soup a deep, savory flavor, while shallots, garlic, chicken stock, and milk add warmth and creaminess. Once blended, it becomes thick, velvety, and incredibly satisfying — a true hug in a bowl.
Fennel may be unfamiliar to some: raw, it has a mild licorice note, but when roasted that flavor softens and the vegetable contributes a sweet, aromatic depth. Roasting the potatoes and fennel concentrates their flavors and adds a caramelized richness that elevates this dish beyond a typical baked potato soup.
Roasting vegetables brings out wonderful complexity, and pairing those roasted vegetables with sautéed shallot and garlic creates a rounded base for the soup. Simmering the mixture briefly in chicken stock and milk allows the potatoes to finish cooking, then a quick puree with an immersion blender yields a smooth, luscious texture. Finish with salt and pepper to taste and, if you like, a sprinkle of Parmesan.
This recipe is easy to scale for guests and works well as a make-ahead dish—reheat gently so the milk doesn’t scald. The finished soup freezes well, too; thaw and rewarm slowly, adding a splash of milk or stock if needed to restore the creamy consistency.
This recipe is 7 Freestyle SmartPoints per serving.
Roasted Potato and Fennel Soup
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 5 servings
Ingredients
- 4 russet potatoes, peeled and diced
- 1 bulb fennel, core removed and roughly diced
- 3 teaspoons olive oil, divided
- 1 shallot, sliced
- 2 cloves garlic, minced
- 2 cups chicken stock
- 2 cups 2% milk
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment. Spread the diced potatoes and fennel on the sheet, drizzle with 1 1/2 teaspoons olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 20 minutes, then toss the vegetables and roast for an additional 10 minutes until tender and lightly browned.
- Remove the pan from the oven and set the roasted vegetables aside.
- Heat a large pot over medium-high heat with the remaining 1 1/2 teaspoons olive oil. Add the shallot and garlic, season with salt and pepper, and cook until softened.
- Add the roasted potatoes and fennel, then pour in the chicken stock and milk. Stir to combine.
- Season with salt and pepper and bring the mixture to a gentle simmer. Avoid boiling to prevent scalding the milk.
- Simmer for a few minutes until the potatoes are very tender when pierced with a knife.
- Puree the soup with an immersion blender until completely smooth. If you don’t have an immersion blender, puree in batches in a regular blender or food processor.
- Taste and adjust seasoning with salt and pepper. Serve hot, topped with grated Parmesan if desired.
Notes
If you don’t have an immersion blender, puree the soup in batches using a regular blender or food processor, then return it to the pot and rewarm gently.
Potatoes need a fair amount of salt to bring out their flavor. If the soup tastes bland, add more salt in small increments until it’s well seasoned.
Nutrition
- Serving Size: 1 cup
- Calories: 223
- Sugar: 8 g
- Sodium: 121 mg
- Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 8 mg
If you make this or any of my recipes, be sure to Instagram it and tag #thegarlicdiaries!
Looking for more soup ideas? Try Spicy Curried Carrot Soup, Creamy Chicken and Rice Soup, or Roasted Tomato Soup.