Creamy Fennel and Potato Soup

Ingredients

• 1 medium Fennel bulb
• 350 g Potatoes
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1 tbsp Unsalted butter
• 500 ml Vegetable broth
• 60 ml Heavy cream (or whole milk)(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tsp Lemon juice(optional)
• 1 tbsp Fennel fronds (for garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Trim and slice the fennel, dice the onion, mince the garlic, and peel and cube the potatoes.

2. 2

   Cook (25 minutes): In a pot, melt the butter over medium heat. Add onion and fennel with a pinch of salt and cook for 5 minutes until slightly softened. Stir in garlic for 30 seconds, then add potatoes and vegetable broth. Bring to a simmer and cook for 20 minutes, until potatoes are very tender.

3. 3

   Blend and finish (within the cook time): Turn off heat and blend the soup until smooth (use an immersion blender). Stir in cream or milk, then season with salt and black pepper. Add lemon juice if using.

4. 4

   Serve: Ladle into bowls and garnish with fennel fronds if desired.