Fennel with Carrot and Potato Soup

4.3 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 131.8
  • Total Fat: 2.6 g
  • Cholesterol: 1.5 mg
  • Sodium: 593.4 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.5 g

View full nutritional breakdown of Fennel with Carrot and Potato Soup calories by ingredient


Sweet, warm, and creamy, this soup is a crowd-pleaser. Sweet, warm, and creamy, this soup is a crowd-pleaser.
Number of Servings: 8


    2 tablespoons Fleischmann's Olive Oil spread
    1 fennel bulb, sliced (fronds reserved for garnish)
    4 cups carrots, cubed
    4 cups potatoes, cubed
    4 cubes vegetarian bouillon
    Sea salt (optional)
    5 cups water
    1 cup 1% milk, warmed


In a large pot, melt butter. Saute the sliced fennel until tender. Add carrots and saute a few more minutes. Add potatoes, water, sea salt, and bouillon cubes. Bring to a boil and boil gently for 15-20 minutes. Remove from heat.

In a food processor or blender, spoon in several cups of the cooked vegetables and add the cup of milk. Process or puree until smooth. Add back into the pot of soup and stir until blended. Serve immediately. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KMARTINEZ26.

Member Ratings For This Recipe

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    Loved it the first time and I am making it again. Thank You - 6/11/14

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    Very Good
    I felt it was lacking something to make it a special flavor so I added 1/2 tsp. of Chinese 5 spices and that was just what it was missing to make this a really good tasing soup. - 3/23/14

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    Very Good
    This is an easy and tasty recipe however, I made a few changes. No bouillion - too high in salt. just water and fresh herbs to make a nice broth (fresh parsley, fresh thyme, & dried tarragon) with the garlic. then added in the potato, fennel and leeks. husband said still needed pepper. - 6/30/12

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    Very Good
    This worked well and was delicious, but a bit bland. I added a little chili - greatly improved in my opinion. - 10/31/10