Creamy Fennel and Potato Soup With Fresh Dill

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 medium fennel bulbs (about 1.5 lb / 680 g), fronds reserved
• 2 medium Yukon Gold potatoes (about 1 lb / 450 g), peeled and cubed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil, plus more for drizzling
• 4 cups (960 ml) low-sodium vegetable or chicken broth
• 1 cup (240 ml) water
• 3/4 cup (180 ml) heavy cream, plus 2 tbsp for garnish
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill, plus more for garnish
• 1 1/4 tsp fine sea salt, plus more to taste
• 1 bay leaf, 1/4 tsp white or black pepper

Do This

• 1. Prep fennel (bulbs sliced, fronds reserved), peel and cube potatoes, dice onion, and mince garlic.
• 2. In a large pot, heat butter and olive oil over medium. Sauté fennel and onion for 8 to 10 minutes until softened and lightly golden.
• 3. Add potatoes and garlic; cook 2 minutes. Stir in broth, water, bay leaf, salt, and pepper. Bring to a boil, then simmer 18 to 20 minutes until potatoes are very tender.
• 4. Remove bay leaf. Blend the soup until completely smooth using an immersion blender or in batches in a stand blender.
• 5. Return to low heat. Stir in cream, lemon juice, and chopped dill. Simmer gently 3 to 5 minutes; adjust seasoning with more salt, pepper, or lemon.
• 6. Ladle into warm bowls. Garnish with a drizzle of cream or olive oil, extra dill, and chopped fennel fronds. Serve hot.

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Why You’ll Love This Recipe

• Luxuriously silky and creamy, but still light enough for a starter or simple supper.
• Showcases fennel’s gentle, slightly sweet anise flavor in a cozy, familiar potato soup.
• Simple, accessible ingredients and one pot, with most of the work done by a gentle simmer and a blender.
• Elegant enough for dinner parties, yet easy and comforting for weeknights.

Grocery List

• Produce: Fennel bulbs, Yukon Gold potatoes, yellow onion, garlic, fresh dill, lemon
• Dairy: Unsalted butter, heavy cream
• Pantry: Olive oil, low-sodium vegetable or chicken broth, bay leaf, fine sea salt, white or black pepper

Full Ingredients

For the Creamy Fennel-and-Potato Soup

• 2 medium fennel bulbs (about 1.5 lb / 680 g), stalks and tough outer layers trimmed; bulbs thinly sliced; fronds reserved for garnish
• 2 medium Yukon Gold potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch (1.25 cm) cubes
• 1 medium yellow onion (about 8 oz / 225 g), diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cups (960 ml) low-sodium vegetable broth or chicken broth
• 1 cup (240 ml) water
• 1 bay leaf
• 1 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp ground white pepper (or finely ground black pepper)
• 3/4 cup (180 ml) heavy cream
• 2 tbsp fresh lemon juice (about 1 medium lemon), plus more to taste if desired
• 2 tbsp finely chopped fresh dill

For Serving and Garnish

• 2 tbsp heavy cream, for swirling on top (optional)
• 2 tbsp chopped fennel fronds
• 2 tbsp additional chopped fresh dill
• 1 to 2 tsp extra-virgin olive oil, for drizzling (optional)
• Freshly ground black or white pepper, to finish (optional)
• Crusty bread or toast, for serving (optional but recommended)

Step-by-Step Instructions

Step 1: Prep the fennel and vegetables

Trim the fennel bulbs: cut off the stalks where they meet the bulb and set aside any feathery green fronds for garnish. Slice a thin piece off the root end, then peel away any bruised or tough outer layers. Cut the bulbs in half from top to root, remove any tough core if it seems fibrous, then thinly slice the fennel.

Peel the potatoes and cut them into 1/2-inch (1.25 cm) cubes so they cook evenly. Dice the onion and mince the garlic. Finely chop enough fresh dill to measure 2 tablespoons, and set aside more dill leaves for garnish. Have all ingredients prepped and measured before you start cooking; the soup comes together smoothly when everything is ready.

Step 2: Sauté the fennel, onion, and potatoes

In a large, heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until the butter has melted and is gently sizzling but not browning. Add the sliced fennel and diced onion. Cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened and lightly golden at the edges. This slow sauté develops sweetness and depth of flavor.

Stir in the cubed potatoes and minced garlic. Cook for another 2 minutes, stirring frequently, until the garlic is fragrant and the potatoes are coated in the buttery fennel-onion mixture. Do not let the garlic brown; reduce the heat slightly if needed.

Step 3: Add liquid and simmer until tender

Pour in the broth and water, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, 1 1/4 teaspoons fine sea salt, and the white (or black) pepper. Stir well to combine.

Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low or medium-low, maintaining a steady simmer. Partially cover the pot with a lid and cook for 18 to 20 minutes, stirring once or twice, until the potatoes and fennel are completely tender and easily smashed against the side of the pot with a spoon.

Step 4: Blend the soup until silky smooth

When the vegetables are very soft, remove the bay leaf and discard it. Turn off the heat. Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety, with no visible chunks. Move the blender around the pot and tilt it slightly to capture any remaining pieces.

If you do not have an immersion blender, carefully transfer the hot soup to a countertop blender in batches, filling the blender jar no more than halfway each time. Vent the lid slightly and cover with a kitchen towel to allow steam to escape, then blend until smooth. Return each blended batch to the pot. For an extra-silky texture, you can pass the blended soup through a fine-mesh sieve, pressing with a ladle, though this step is optional.

Step 5: Finish with cream, lemon, and dill

Return the pot to low heat if needed. Stir in the 3/4 cup (180 ml) heavy cream until fully combined. Add the 2 tablespoons lemon juice and the 2 tablespoons chopped fresh dill. Warm the soup gently for 3 to 5 minutes; it should steam but not boil vigorously. A hard boil at this stage can cause the cream to separate and dull the fresh flavors.

Taste the soup and adjust the seasoning. Add more salt if needed (start with 1/8 teaspoon at a time), additional pepper, or another teaspoon of lemon juice if you prefer a brighter flavor. The soup should taste delicately sweet from the fennel, creamy from the potatoes and cream, with a fresh herbal note from the dill and a gentle lift of acidity from the lemon.

Step 6: Garnish and serve

Once the flavor is where you want it, turn off the heat. If the soup seems too thick, stir in a splash of hot water or warm broth until it reaches your desired consistency. If it seems too thin, simmer it gently, uncovered, for a few more minutes to reduce slightly.

For a polished presentation, ladle the hot soup into warm bowls. Drizzle a thin swirl of cream or olive oil over each serving. Sprinkle with chopped fresh dill and chopped fennel fronds, and finish with a few twists of freshly ground pepper. Serve immediately, ideally with slices of warm crusty bread for dipping.

Pro Tips

• Slice fennel evenly: Thin, even slices help the fennel soften fully and blend into a perfectly smooth purée without stringy bits.
• Do not rush the sauté: Let the fennel and onion slowly turn soft and slightly golden; this builds sweetness and complexity that make the soup taste restaurant-level.
• Blend thoroughly: Take your time blending, especially if using an immersion blender. A few extra minutes of puréeing is the difference between “good” and “luxuriously silky.”
• Control the thickness: Adjust with small amounts of hot broth or water at the end until the soup is velvety but still spoonable, like a light cream soup rather than a thick mash.
• Season in layers: Salt once while simmering and again after adding cream and lemon. Cream and potatoes mute salt, so a final adjustment is almost always needed.

Variations

• Lighter version: Replace half or all of the heavy cream with whole milk or unsweetened evaporated milk. Simmer very gently at the end to avoid curdling, and add an extra teaspoon of olive oil for richness.
• Garlic and herb twist: Add 2 extra cloves of garlic and a sprig of fresh thyme or a small piece of rosemary while simmering. Remove woody herbs before blending, then finish with dill as written.
• Crispy topping: Garnish each bowl with a spoonful of crisped pancetta or finely diced sautéed fennel and onion for a contrasting texture and a beautiful finish.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors often deepen and improve by the next day. Reheat gently on the stovetop over low to medium-low heat, stirring often, until hot but not boiling. If the soup has thickened in the fridge, thin with a splash of broth, water, or cream as it warms.

For longer storage, you can freeze the soup for up to 3 months. For best texture, freeze the soup before adding the cream and dill, then stir them in after thawing and reheating. Thaw overnight in the refrigerator, then reheat slowly, adding cream, lemon, and dill once the soup is hot. Always taste and adjust seasoning after reheating, as flavors can soften over time.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 350 calories; 24 g fat; 10 g saturated fat; 27 g carbohydrates; 4 g fiber; 6 g protein; 800 mg sodium (will vary depending on broth and added salt). These numbers are estimates and will change with ingredient brands and any substitutions you make.