• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

This marvelous fennel and potato soup, reminiscent of the classic potato and leek soup known as vichyssoise, gets its silkiness from butter, a touch of cream, and Yukon Gold potatoes. Onion, garlic, and fennel seeds lend flavor.

• 1 tablespoon olive oil (15 ml)
• 3 tablespoons unsalted butter (43 g)
• 10 ounces fennel bulbs (1 to 2 bulbs) (283 g)
• 1/2 large yellow onion (about 113 g)
• 1/2 celery stalk (about 28 g)
• 2 garlic cloves (10 g)
• Pinch anise seeds (optional)
• 1 teaspoon fennel seeds (2 g)
• 7 ounces potatoes, preferably Yukon Gold (200 g)
• 3 1/3 cups store-bought or homemade vegetable broth (790 ml)
• 1/2 cup heavy cream (120 ml)
• Sea salt and freshly ground black pepper

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