Simmered Fennel and Potato Soup with Thyme
A velvety, low-sodium soup where fennel and potatoes meld into a soothing bowl of pure comfort. This french-inspired soups (low sodium) ready in about 50 minutes pairs thinly sliced fennel bulbs, low-sodium vegetable broth, leaves stripped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2, thinly sliced fennel bulbs
- 3 medium, peeled and diced 1/2-inch cubes potatoes
- 4 cups low-sodium vegetable broth
- 1 tbsp, leaves stripped fresh thyme
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1 tbsp, chopped fresh dill
- 1/4 tsp sea salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over low heat. Add 2 sliced fennel bulbs and cook for 10 minutes until softened and slightly caramelized.
- Step 2: Stir in 3 diced potatoes and 2 minced garlic cloves. Cook for 2 minutes until fragrant.
- Step 3: Pour in 4 cups low-sodium vegetable broth and add 1 tbsp thyme. Bring to a bare simmer, cover, and cook for 25 minutes until potatoes are tender.
- Step 4: Remove from heat. Stir in 1 tbsp chopped dill and 1/4 tsp sea salt. Blend half the soup with an immersion blender until smooth, then return to pot.
Frequently asked questions
How long does Simmered Fennel and Potato Soup with Thyme take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Simmered Fennel and Potato Soup with Thyme?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced fennel bulbs from drying out.
Can I substitute ingredients in Simmered Fennel and Potato Soup with Thyme?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Simmered Fennel and Potato Soup with Thyme for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Simmered Fennel and Potato Soup with Thyme low sodium?
Yes — this recipe is tagged low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This soup is a perfect blend of earthy potatoes and aromatic fennel. Made for my husband's birthday and he raved about it.
- ★★★★★
Loved the fennel flavor! My family devoured it.
- ★★★★☆
Delicious, but the fennel was a bit too strong for my taste. Slightly bland without extra seasoning.
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