Butter Bean, Potato and Fennel Soup

There is something so comforting about sitting down on a cold, dark winter’s evening with a big bowl of soup. Soups are such an easy, nourishing mid-week meal and even better when served alongside some crusty bread with lots of butter.

Meal Prep


  • Cook the onion, fennel and herbs.
  • Add the potatoes, butterbeans and stock. 
  • Cook until potatoes are tender.
  • Blend the soup, serve up and enjoy!


  • Whenever we’re cooking with fennel we like to save the fronds as they make a tasty and pretty garnish plus you’re cutting down on food waste (it’s a win-win).  
  • The secret to a delicious soup is using a good quality stock that has a delicious depth of flavour so the soup doesn’t taste bland. We like to make our own chicken stock or if using store-bought we like to choose one from the chilled section of the supermarket.

  • You can puree this soup until completely smooth like we did or you can leave it a little chunkier if you’d prefer. 

This recipe serves four, if you’re cooking for two simply halve the recipe. 

  • 1 brown onion (sliced) 
  • 1 large fennel bulb (sliced)
  • 3 garlic cloves (crushed)
  • 2 Tbsp herbs (we used oregano and thyme)
  • 2 large agria potatoes, 4 cups (cut into small cubes)
  • 5 cups chicken stock or vegetable stock
  • 400g tin butter beans (rinsed and drained) 
  • Lemon (juice and zest) 
  • Salt and pepper
  • Olive oil/ butter 

To serve 

  • Crusty bread (optional) 
  1. In a large pot heat a knob of butter and a drizzle of oil (the oil helps prevent the butter from burning).

  2. Add the onion, fennel and herbs and sauté for 5-7 minutes or until softened and starting to caramelise. Add the garlic and cook for another minute before adding the potatoes, butter beans and chicken stock.

  3. Bring to the boil then reduce to a simmer and cover with a lid.

  4. Cook until potatoes are tender; this should take around 20-25 minutes. 

  5. Use a stick blender (or transfer to a blender) to blend the soup to a smooth and creamy consistency. Add more liquid if you feel like it needs thinning out.

  6. Serve with your favourite crusty bread and lashings of butter.


  • Swap out the onion for leek. 


  • Swap out the butter beans for cannellini beans.

  • Add a few rashers of bacon (finely chopped) when cooking the onion and fennel.