Warm up your culinary skills with a bowl of Potato and Fennel Soup Hodge, a delightful American classic that promises to comfort and satisfy! This creamy soup, featuring the earthy goodness of potatoes and the unique flavor of fennel, is perfect for chilly evenings or when you need a little pick-me-up. With just 10 minutes of prep and 30 minutes of cooking, you can whip up a hearty meal that serves four. Ready to indulge in a creamy, dreamy experience? Let’s dive into the recipe that will surely become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 bulb fennel, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preparing your ingredients. Peel and dice the 4 large potatoes into uniform pieces to ensure even cooking. Chop the bulb of fennel and the onion into small, manageable pieces.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and fennel. Sauté for about 5 minutes, or until the onion becomes translucent and the fennel softens slightly.
- Add the diced potatoes to the pot, stirring to combine with the onion and fennel. Cook for an additional 5 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the 4 cups of vegetable broth, ensuring that the vegetables are submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be cautious with the hot liquid and blend until smooth.
- After blending, return the soup to the pot if you used a countertop blender. Stir in the 1 cup of cream and season with salt and pepper to taste. Heat the soup gently over low heat until warmed through, being careful not to let it boil.
- Once heated, taste the soup and adjust the seasoning if necessary. If you prefer a thinner consistency, you can add a bit more vegetable broth or water at this stage.
- Serve the Potato and Fennel Soup Hodge hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy your delicious and creamy soup!
Tips
- Prep Ahead: To save time, you can peel and dice the potatoes, chop the fennel, and onion a day in advance. Store them in airtight containers in the refrigerator until you're ready to cook.
- Flavor Boost: For an extra depth of flavor, consider adding a clove or two of minced garlic when sautéing the onion and fennel.
- Texture Preference: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is for a delightful texture contrast.
- Garnish Ideas: Elevate your soup's presentation with fresh herbs like parsley or chives, or a sprinkle of croutons for added crunch.
- Storage Tips: This soup stores well! Keep leftovers in the fridge for up to 3 days or freeze portions for a quick meal later.
- Adjust the Creaminess: If you want a lighter version, you can substitute half of the cream with additional vegetable broth or use a dairy-free cream alternative.
- Serve with Style: Pair your Potato and Fennel Soup Hodge with crusty bread or a fresh side salad for a complete meal that’s sure to impress!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
