Fennel & Potato Soup



  • 2 tablespoons Tasmanian extra virgin olive oil
  • 1 large brown onion, diced
  • 2 Leeks, washed and diced
  • 2 large bulbs of fennel, trimmed, washed and diced
  • 1 pound potatoes, peeled and diced
  • 6 garlic cloves peeled and cut in half
  • 2 litres chicken or vegetable stock
  • Freshly ground pepper and salt to season

Garnish, choice of

  • Chopped fresh fennel fronds
  • Chopped Herbs (Dill or parsley)
  • Thinly slice fennel and fry in olive oil and garlic for a crispy topping (as pictured)
  • Garlic croutons
  • Shaved Parmesan


  1. Heat the olive oil in a large pot over medium heat and add the onion, chopped fennel and leek and a large pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes and garlic and stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
  2. Once veg has softened remove from heat and let cool. Blend the soup until smooth with an immersion blender, or ladle into a blender.
  3. Re-heat and season with salt and pepper and enjoy with your choice of garnishes.

WE LOVE LEFTOVERS: Store leftover soup in your fridge for up to three days or freeze in individual portions for up to three months.
TIP: use up stale bread by making delicious garlic croutons as a garnish for your soup.