Creamy Fennel & Potato Soup

Ingredients

• 1 medium Fennel bulb (trimmed, thinly sliced)
• 300 g Potatoes (Yukon Gold or similar, peeled and diced)
• 1/2 medium Onion (diced
• 2 cloves Garlic (minced)
• 500 ml Vegetable or chicken broth
• 1 tbsp Olive oil
• 60 ml Heavy cream(optional)
• 1/2 tsp Salt
• 1/4 tsp Black pepper (freshly ground)

Instructions

1. 1

   Prep (15 minutes): Slice the fennel, dice the onion and potatoes, and mince the garlic.

2. 2

   Cook (25 minutes): In a pot, warm the olive oil over medium heat. Sauté onion and fennel for 5 minutes until slightly softened, then add garlic and cook for 1 minute.

3. 3

   Add potatoes and broth, then bring to a simmer. Cook for 18–20 minutes, until potatoes are very tender.

4. 4

   Blend and finish: Use an immersion blender to puree until smooth. Stir in cream (if using), season with salt and black pepper, and simmer 2 minutes to heat through.