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Prepare the Potato & Fennel Soup: Heat a large glug of oil in a large saucepan, add the diced onion and cook for 5-7 minutes, until softened. Add the sliced fennel and cook for a further 5 minutes.
Stir in the potatoes and cook for 2-3 minutes, until lightly golden. Pour in the stock and broth, bring to a boil and simmer for 15-20 minutes, until the potatoes are tender.
Blend: Reduce the heat to low and simmer gently. Transfer the soup to a blender or use an immersion blender to puree until smooth. Season with salt and pepper to taste.
Make the Halloumi Croutons: Heat a drizzle of oil over high heat. Add halloumi and fry until golden on both sides, about 2 minutes per side. Remove and drain on paper towels.
Finish & Serve: Ladle the soup into a bowl and serve with 7-8 halloumi croutons in the center. Garnish with citrus gremolata and serve.