Ina Garten Creamy Potato Fennel Soup

Ina Garten creamy potato fennel soup gets a quick lift from Pernod, the anise liqueur most potato soups leave out. She sautés fennel and onions low and slow, simmers them with Yukon Gold potatoes, then purées everything into a cozy, freezer friendly family dinner.

Sauté the fennel and onions for a full 15 minutes before adding anything else, because that browning builds the flavor base. Skip it, and the soup tastes flat even with the Pernod.

Source: Go-To Dinners (2022)

Ina Garten Creamy Potato Fennel Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

320

kcal

A velvety puréed soup layered with caramelized fennel, Yukon Gold potatoes, and a splash of Pernod for depth, finished with half-and-half.

Ingredients

• Good olive oil
  

• 2 tablespoons (¼ stick) unsalted butter
  

• 5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved
  

• 4 cups sliced yellow onions (3 onions)
  

• 1½ pounds Yukon Gold potatoes, peeled, 1-inch diced
  

• 5 cups good chicken stock, preferably homemade
  

• Kosher salt and freshly ground black pepper
  

• 2 tablespoons Pernod liqueur
  

• 1 cup half-and-half
  

• Garnishes for serving, such as Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta

Directions

• Sauté the aromatics: Heat 3 tablespoons of olive oil and the butter in a medium (11-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the fennel and onions and sauté for 15 minutes, stirring occasionally, until they begin to brown.
• Simmer the potatoes: Add the potatoes, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil. Lower the heat, cover, and simmer for 30 minutes, until the potatoes are very tender.
• Purée and finish: In batches, purée the soup in a food processor fitted with the steel blade until smooth. Pour the soup back into the pot, stir in the Pernod and half-and-half, and taste for seasonings. Reheat over medium-low heat.
• Serve: Place the garnishes in the middle of large, shallow soup bowls and pour the hot soup around them. Drizzle with olive oil, garnish with the reserved fennel fronds, and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this soup ahead of time?

Yes, this soup is built for advance prep. Cook it completely, let it cool, and refrigerate for up to three days. Reheat gently over medium-low heat and add a splash of stock if it thickened up in the fridge.

Can I freeze this soup?

This soup freezes well for up to three months. Cool it completely before transferring to freezer-safe containers, and leave room at the top since liquids expand. Thaw overnight in the fridge and reheat slowly.

What can I substitute for Pernod?

Pastis or Ricard work as direct swaps since they share the same anise flavor. If you want to skip the alcohol entirely, try a pinch of fennel seeds toasted and ground, though the result will be milder.

What is the best way to purée this soup?

A food processor works well here, just do it in batches so nothing overflows. An immersion blender saves cleanup but you may need to blend longer for a completely smooth texture. Let the soup cool slightly before pureeing to avoid splashing.

What garnishes work best with this soup?

The recipe calls for crumbled goat cheese, croutons, bacon, or pancetta, and they all add great contrast to the smooth base. Pick two at most so the soup stays the star. A drizzle of good olive oil and a few fennel fronds on top finish it off.