Clean the fennel and cut into pieces. Peel the potatoes and also cut into small pieces. Peel the onion and chop finely. Heat the oil in a pot and sauté the onion pieces in it.
Add the vegetable broth. Add the fennel and potato pieces and cook until soft. Remove from heat, let cool slightly and puree with a hand blender or in a blender.
Stir the cream into the soup, then do not bring to the boil. Season to taste with salt and pepper.