be_ixf;ym_202109 d_26; ct_50

Potato-fennel soup

Nutrition Facts

Serving Size about 3/4 cup
Calories 149

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 0.5 g
Total fat 1.5 g
Sodium 104 mg
Cholesterol 0.5 g
Dietary fiber 3 g
Protein 6 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Instead of half-and-half, this potato-fennel soup uses fat-free milk for its creamy base.

Ingredients

(Serves 8)
  • 1 teaspoon olive oil
  • 1 large fennel bulb (about 2 pounds), chopped
  • 1 cup chopped red onion
  • 2 large russet potatoes, peeled and sliced
  • 3 cups reduced-sodium chicken broth
  • 1 cup fat-free milk
  • 2 teaspoons lemon juice
  • 2 teaspoons fennel seeds, toasted

Directions

In a large soup pot, heat the olive oil over medium heat. Add the fennel and onion. Saute until the vegetables are soft, about 5 minutes. Stir in the potatoes, chicken broth, milk and lemon juice. Cover, reduce heat and simmer until the potatoes are tender, about 15 minutes.

In a blender or food processor, puree the soup in batches until smooth. Note: The soup will be hot. Fill blender or processor no more than one-third full to avoid burns.

Return the soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.

Last Updated: March 30th, 2017