This type of creamy soup recipe is perfect when it’s getting cold outside, but for us in Miami, that doesn’t happen very often. Here it is October and you would think it was the middle of summer. No changing leaves, no boots, no harvest festivals. We are still in flip flops and having swim parties. Still, food moves with the seasons and I’m in the mood for Fall. Warm and comforting, this creamy potato and fennel soup is simple to make, and delicious.
Cream of (insert vegetable here) recipes remind me of childhood, when I would pour over my mother’s 1960’s Better Homes and Gardens Cookbook. The thing was well worn, with binder pages hanging out the side. Inside, you could make a creamy soup out of any vegetable if you had a blender, some chicken stock and cream.
My version is a little less fattening than most, using just a touch of cream and olive oil. The potatoes thicken the soup, so there is no need for flour or corn starch. Try to use a low starch red or yellow potato for this recipe.
Why does this matter? Waxy potatoes like these are creamier when you cook them, with a nutty, buttery flavor that will enhance the soup. Starchy white potatoes have a milder flavor and grainier texture that is better served mashed.
Some other creamy Fall veggie soups you may want to try:
- Potato leek soup – Pinch My Salt
- Jerusalem artichoke soup with parsnips & salami #118 – Delicious Tapas
- Creamy cheesy cauliflower soup – Love Grows Wild
- Roasted acorn squash soup – The Meaning of Pie
- Roasted pumpkin and butternut squash soup – The Dinner Vine
- Corn and potato chowder – Katie at the Kitchen Door
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 2 fennel bulbs, chopped
- 3-4 medium red or yellow potatoes, peeled and cubed
- 4 cups chicken stock
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
In a large pot, sauté onions in olive oil or butter over medium heat until soft, about 5 minutes. Stir in garlic, celery and fennel. Cook for 2 minutes more. Add potatoes and chicken stock. Cover and cook over low heat until everything is very tender, about 30 minutes.
Stir in cream, season with salt and pepper and cook for another 5 minutes. Remove from the heat. Using an immersion blender, pulse soup until completely smooth. If you don’t have an immersion blender, use a regular blender, working in batches until the soup in smooth. Taste for seasoning and serve hot garnished with fennel fronds.