November 20, 2013

Creamy Potato and Fennel Soup

If you were wondering if I was going for a recipe title with the most characters in it… you would be right.

Who can blame me? How do you describe this creamy, potato fennel soup topped with fried potatoes and tempeh sausage? There is so many layers of flavor that you just have to try it to believe it.

Maybe I should call this Bangers & Mash soup instead? While I’ve never quite understood the fascination with the dish, I totally get the flavor explosion of potatoes, fennel, and sausage.
So, Bangers & Mash Soup or Creamy Potato & Fennel Soup with Crispy Un-Sausage Topping.
Whichever rolls off the tongue easier.

creamy potato soup with crispy-unbacon topping

Since potato soup can get gummy quickly, make sure you only puree the mix until just combined. If you go to long, it will taste like rubbery mashed potatoes. Not exactly the taste we were going for. Top generously with the sausage topping.

While I photographed it with the chives, I don’t know if they are needed. Your choice!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Creamy Potato & Fennel Soup with Crispy Un-Sausage Topping (vegan & gluten free)

  • Author: Alex Caspero MA, RD
  • Category: soup, entree, main, dinner, lunch
  • Author: Alex Caspero MA, RD
  • Category: soup, entree, main, dinner, lunch
  • Author: Alex Caspero MA, RD
  • Category: soup, entree, main, dinner, lunch



  • 1 fennel bulb, fronds removed, sliced
  • 1 yellow onion, sliced into 1/2 moons.
  • 2 cups vegetable broth
  • 2 tsp. olive oil
  • 1 1/2# yukon gold potatoes, chopped
  • 1 1/2 cups unflavored soy milk
  • salt/pepper

Un-Sausage Topping:

  • 8 oz. tempeh, chopped into bite sized pieces
  • 1 yukon gold potato, chopped into bite sized pieces
  • 1 tbsp. oil
  • 1 tbsp. fennel seed
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. red pepper flakes
  • 1 tsp. dried sage
  • 1 garlic clove, minced
  • 2 tbsp. soy sauce
  • 2 tbsp. apple cider vinegar


Make the Soup:

  1. Preheat the oven to 425 degrees F.
  2. Toss potato chunks with 1 tsp. olive oil, pinch salt and pepper.
  3. Place on a baking sheet and roast, 20 minutes.
  4. While the potatoes are cooking, prepare the fennel.
  5. Toss fennel slices and onion with remaining 1 tsp. oil and another pinch salt/pepper.
  6. Add to the potatoes (after the first 20 minutes), stir and cook another 10 minutes until potatoes are crispy and tender. Depending on how large your chunks are, they might need another 5-10 minutes.
  7. Place all ingredients in a high-powered blender, food processor (or by using an immersion blender). Pulse until finely chopped then puree until just combined.
  8. Taste for extra salt/pepper if needed.

Make the Un-Sausage Topping:

  1. In a large non-stick or cast-iron pan, heat the olive oil over medium heat.
  2. Add the potatoes, pinch of salt and let cook for 10 minutes until outside is golden brown and potato is almost cooked through.
  3. Add the spices and finely diced tempeh, stir to combine.
  4. Add the apple cider vinegar, soy sauce and let cook another 10 minutes until tempeh is crispy and potatoes are cooked all the way through.
  5. Remove from heat and sprinkle on a big bowl of potato-fennel soup.

did you make this?

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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