Servings: 4-6     Difficulty: Easy


  • 1 ½ lbs. (3 – 4) yukon gold potatoes, cut into 1 inch chunks
  • fennel bulb, sliced into 1 inch slices (reserve some fronds for garnish)
  • 1 medium onion, peeled and cut into ½ inch slices
  • 2 tablespoons olive oil
  • salt & fresh cracked pepper, to taste
  • 2 cups water or low-sodium broth (vegetable or chicken if you prefer)
  • 2 cups unsweetened plain non-dairy milk


  1. Preheat oven to 425 degrees F.
  2. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven and cook for 30 – 40 minutes, tossing half way. Potatoes should be fork tender. Remove any fennel that seems to burn too fast. Reserve a few fennel pieces for garnish if you like.
  3. Puree: In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.
  4. Warm: Bring the pot to the stove and heat soup over medium low until warmed through.
  5. Serve: Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice.