Creamy Roasted Garlic and Fennel Potato Soup
Indulge in the comforting flavors of this Creamy Roasted Garlic and Fennel Potato Soup. With the sweet, mellow taste of roasted garlic combined with tender potatoes, fragrant leeks, and the subtle anise flavor of fennel, this soup is an invitation to warmth on a chilly day. Finished with a swirl of tangy yogurt and a sprinkle of fresh fennel fronds, this hearty pureed soup is perfect for dipping with hot rolls or crusty French bread. It’s not just food; it’s a comforting hug in a bowl that will leave your taste buds singing!
4
Servings
N/A
Calories
12
Ingredients
Ingredients
garlic cloves
20 (peeled)
olive oil
3 (tablespoons, divided)
leeks
3 (white and pale green parts, sliced)
fennel bulb
1 (diced)
low sodium chicken broth
5 (cups)
russet potatoes
3 (peeled and diced)
fresh thyme
1 (tablespoon, chopped fine (or 1 tsp dried thyme))
bay leaf
1
salt
to taste
pepper
to taste
nonfat plain yogurt
4 (tablespoons)
fennel leaves
to taste (chopped)
Instructions
1
Preheat your oven to 325°F (165°C) to start roasting the garlic.
2
Peel the garlic cloves and place them in a small baking pan. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Roast in the preheated oven for about 20 minutes, or until golden and fragrant.
3
While the garlic roasts, prepare the leeks and fennel. Trim the leeks to remove any tough green parts, and thinly slice the white and pale green sections. Dice the fennel bulb into small pieces.
4
In a large, heavy-bottomed saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced leeks and diced fennel to the pan. Sauté the mixture for about 10 minutes, stirring frequently, until the vegetables are softened and begin to brown slightly.
5
Pour in the low sodium chicken or vegetable broth, then add the peeled and diced potatoes, roasted garlic, fresh thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for approximately 40 minutes, or until the potatoes and vegetables are tender.
6
Once cooked, carefully remove the bay leaf from the soup and discard it. Using a food processor or blender, puree the soup in batches until it reaches a smooth and creamy consistency. Return the pureed soup to the saucepan and warm through over low heat.
7
Before serving, season the soup with salt and pepper to taste. Ladle the soup into bowls, topping each serving with a tablespoon of nonfat plain yogurt and garnishing with chopped fennel leaves, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Creamy Roasted Garlic and Fennel Potato Soup.
How many cloves of garlic are needed for this recipe?
You will need 20 garlic cloves, which should be peeled before roasting.
What is the recommended oven temperature for roasting the garlic?
Preheat your oven to 325°F (165°C) to roast the garlic cloves.
How long should the garlic be roasted?
The garlic should be roasted for about 20 minutes until it is golden and fragrant.
Which parts of the leeks are used in this soup?
The recipe uses the white and pale green parts of three leeks, which should be thinly sliced.
How should the fennel bulb be prepared?
The fennel bulb should be trimmed and diced into small pieces.
What type of potatoes are best for this soup?
The recipe calls for 3 russet potatoes that have been peeled and diced.
How much olive oil is required in total?
A total of 3 tablespoons of olive oil is used: 1 tablespoon for roasting the garlic and 2 tablespoons for sautéing the vegetables.
Can I make this soup vegetarian?
Yes, you can make it vegetarian by using 5 cups of low sodium vegetable broth instead of chicken broth.
Can I use dried thyme if I do not have fresh thyme?
Yes, you can substitute 1 tablespoon of fresh finely chopped thyme with 1 teaspoon of dried thyme.
How long do the leeks and fennel need to be sautéed?
Sauté the sliced leeks and diced fennel for about 10 minutes over medium heat until softened and slightly browned.
What liquid is added to the vegetable mixture?
Add 5 cups of low sodium chicken or vegetable broth.
Do I need to cover the soup while it simmers?
No, the recipe specifies to cook the soup uncovered while it simmers.
How long should the soup simmer?
The soup should simmer for approximately 40 minutes until the potatoes and vegetables are tender.
What should I do with the bay leaf after cooking?
Carefully remove the bay leaf from the soup and discard it before you begin pureeing.
How do I achieve the creamy consistency for this soup?
Use a food processor or blender to puree the soup in batches until it reaches a smooth and creamy texture.
What is the serving size for this recipe?
This recipe yields approximately 4 servings.
What are the suggested garnishes for the soup?
Each serving can be topped with a tablespoon of nonfat plain yogurt and chopped fennel leaves.
How should the soup be seasoned?
Season the soup with salt and pepper to taste before serving.
What is the best way to serve this soup?
This hearty soup is perfect for dipping with hot rolls or crusty French bread.
What does the fennel add to the flavor profile?
The fennel provides a subtle anise flavor that complements the roasted garlic and potatoes.
How do I reheat the soup after pureeing?
Return the pureed soup to the saucepan and warm it through over low heat.
What kind of yogurt is recommended for the topping?
The recipe suggests using 4 tablespoons of nonfat plain yogurt divided among the servings.
Is this soup gluten-free?
Based on the ingredients listed, such as vegetables, broth, and potatoes, this soup is naturally gluten-free.
What should the garlic be tossed with before roasting?
Toss the peeled garlic cloves with 1 tablespoon of olive oil to coat them evenly.
Can I use the fennel fronds for anything?
Yes, the chopped fennel leaves (fronds) make an excellent garnish for the finished soup.
What is the description of the soup's flavor?
It features a sweet, mellow taste of roasted garlic combined with fragrant leeks and subtle anise.
How many ingredients are in this recipe?
There are 12 ingredients used in this Creamy Roasted Garlic and Fennel Potato Soup recipe.
What equipment is needed to blend the soup?
You can use either a food processor or a blender to puree the soup.
How do I prepare the garlic cloves?
The garlic cloves should be peeled before they are drizzled with oil and roasted.