I am so excited that the weather is finally getting a bit chillier. In California that means high 60’s! Nevertheless, it is officially fall and soup season is here! Kick of the season with this creamy fennel and potato soup.
I toast whole fennel seeds, which releases the essential oils to bring out fennel fragrance and flavor in the soup. I use whole milk and a small amount of cream to achieve the creaminess. Pureed potatoes create a thick, velvety texture, and lemon juice brings out the fennel flavors and adds brightness to the dish.