Fennel-potato soup with smoked salmon

Fennel-potato soup with smoked salmon combines the aromatic essence of fennel, comforting potatoes, and smoky salmon for a delightful dish. It's a perfect appetizer or light main course that brings warmth and sophistication to your table.

06 Dec 2025
Cook time 20 min
Prep time 10 min

Ingredients:

1 tsp fennel seeds
5.50 cups chicken broth
1 cup leek
3 tbsp butter
2 fennel bulbs
3 potatoes
3 oz smoked salmon

Fennel-potato soup with smoked salmon is a delightful and flavorful dish that combines the aromatic essence of fennel with the comforting richness of potatoes and the smoky taste of salmon. It's perfect as an appetizer or even a light main course, bringing warmth and gourmet sophistication to your dining experience.

Instructions:

1. Prepare the Ingredients:
- Chop the leek into small pieces.
- Core and slice the fennel bulbs.
- Peel and dice the potatoes.
- Chop the smoked salmon into small pieces and set aside for garnish.

2. Toast the Fennel Seeds:
- In a large pot or Dutch oven, dry-toast the fennel seeds over medium heat for 2-3 minutes, until fragrant.

3. Sauté the Vegetables:
- Add the butter to the pot with the toasted fennel seeds.
- Once the butter has melted, add the chopped leeks. Sauté for about 5 minutes until they soften.
- Add the sliced fennel bulbs. Sauté for another 5 minutes until they start to soften.
- Stir in the diced potatoes and cook for an additional 2 minutes.

4. Add the Chicken Broth:
- Pour in the chicken broth, stirring well to combine with the vegetables.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Cover the pot and simmer for about 20-25 minutes, or until the potatoes and fennel are tender.

5. Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the soup to the pot after blending.

6. Season and Adjust:
- Taste the soup and season with salt and pepper as necessary. Stir well to combine.

7. Serve:
- Ladle the hot soup into bowls.
- Garnish each bowl with a sprinkle of chopped smoked salmon.

This fennel-potato soup with smoked salmon is not only a treat for the taste buds but also a wonderful way to showcase the unique flavor combination of fennel and smoked salmon. Serve it hot and enjoy the balance of creamy potatoes, aromatic fennel, and savory salmon in each spoonful.

Fennel-potato soup with smoked salmon FAQ:

How long should I simmer the soup?

Simmer the soup for about 20-25 minutes, or until the potatoes and fennel are tender.

What type of potatoes work best for this soup?

Waxy potatoes like Yukon Gold or Red Bliss are ideal for this soup, as they hold their shape and provide a creamy texture.

Can I make this soup in advance and store it?

Yes, you can prepare the soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

What can I substitute for chicken broth to make the soup vegetarian?

You can use vegetable broth as a substitute for chicken broth to make the soup vegetarian-friendly.

How do I know when the soup is done blending?

The soup is done when it reaches a smooth and creamy consistency without any visible chunks of vegetables remaining.

Tips:

- Selecting Ingredients: Choose fresh fennel bulbs and quality smoked salmon to ensure the best flavors in your soup. Fresh, crisp fennel and high-quality salmon will significantly enhance the overall taste.

- Preparing the Fennel and Leeks: Thoroughly rinse the fennel bulbs and leeks to remove any soil or grit. Use a sharp knife to slice them evenly to promote even cooking.

- Simmering for Flavor: Allow the soup to simmer slowly to fully develop the flavors. This gives time for the fennel seeds and vegetables to meld into a rich, aromatic broth.

- Blending the Soup: Use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. This step ensures a silky texture that complements the smoked salmon.

- Adding Smoked Salmon: Add the smoked salmon just before serving to prevent it from cooking and losing its delicate texture. Gently stir it into the hot soup to warm it through.

- Serving Suggestions: Garnish the soup with fresh fennel fronds or a drizzle of olive oil for an extra touch of elegance. Serve with a side of crusty bread to complete the meal.

Nutrition per serving

8 Servings
Calories 150kcal
Protein 7g
Carbohydrates 20g
Fiber 3.69g
Sugar 3.78g
Fat 5g

Fennel-potato soup with smoked salmon