Servings: 20

Weight Watcher Smart Points: 7

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 quarts chicken stock
  • 8 large fennel bulbs, trimmed, hearts removed, and thinly sliced
  • ¼ cup fresh parsley leaves
  • 5 garlic cloves, crushed and skins removed
  • 1lb mascarpone cheese
  • 1 quart milk
  • 5 medium potatoes, peeled and thinly sliced
  • 2 teaspoon salt


  1. In a large stock pot or Dutch oven, combine the fennel, potato, garlic cloves, stock, and milk
  2. Bring the mixture to a simmer over high heat, then turn it down to medium and cook, stirring occasionally, until the vegetables are tender, about 30 minutes.Using a slotted spoon, transfer the solids to a food processor and puree until smooth
  3. Alternatively, you can drain most of the liquids from the pot by using the lid to catch the solids, and then puree with an immersion blender
  4. Add the mascarpone, salt, and parsley, and blend until combined
  5. Taste for seasoning, and set aside for at least 15 minutes, but up to an hour (this will allow it to thicken slightly)
  6. Serve room temperature with the meatloaf, or reheat right before service.

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