Prep 1 hr
Cook 1 hr 30 mins
From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.
- 4 lbs red potatoes, unpeeled and quartered
- 1⁄4 cup olive oil
- 2 tablespoons olive oil
- 1 tablespoon minced garlic clove
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 4 cups yellow onions
- 4 cups fennel bulbs, about 2 lb
- 3 quarts chicken stock or 3 quarts vegetable stock
- 1 cup heavy cream
- Preheat oven to 400°F.
- In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
- Saute the chopped onions and chopped fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes.
- Add the roasted potatoes (including scrapings from the pan) and the stock.
- Cover and bring to a boil.
- Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
- Add the heavy cream and allow the soup to cook slightly.
- Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
- Taste for salt and pepper.
- Reheat and serve hot.
It was good! Mine was very thick, almost like extremely watered down mashed potatoes. I am not sure of that is normal or not. I also would recommend cutting recipe in half, unless you want to eat soup for days.
Very good recipe! Tasted superb. Enormous portion though.
There really is no question this is a five star soup, it's really delicious and hearty! I am on Weight Watchers so I used Fat Free half & half instead of the cream. I agree with the previous poster that this soup can be halved due to the huge pot I ended up with since I made the whole thing! For a half portion I would use 3 lbs of potatoes, 1 1/2 large Spanish onions and one large fennel bulb. If you make bacon as a topper you can put your slices in the oven and bake them in a small rectangular pan along with the potatoes, I did 6 strips at 400 degrees for 17 minutes and it was perfect! I will use fat free shredded cheddar but my family will use regular cheese and of course the bacon on top. Perfect fall meal when paired with a nice loaf of fresh baked bread and a green salad!