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    You are in: Home / Recipes / Roasted-Potato Fennel Soup Recipe
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    Roasted-Potato Fennel Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    Annabel31's Note:

    From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Add the roasted potatoes (including scrapings from the pan) and the stock.
    5. 5
      Cover and bring to a boil.
    6. 6
      Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
    7. 7
      Add the heavy cream and allow the soup to cook slightly.
    8. 8
      Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
    9. 9
      Taste for salt and pepper.
    10. 10
      Reheat and serve hot.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on September 24, 2014

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2008

      55

      This was yummy. I cut the recipe in half and used one fennel bulb that we got from our CSA. I also added some cooked potato chunks after blending the soup. Also didn't have cream and just used milk, but that was fine. And of course, topped it with cheese and bacon. What's not to like about bacon! Husband and both boys really liked this soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted-Potato Fennel Soup

    Serving Size: 1 (603 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 428.0
     
    Calories from Fat 186
    43%
    Total Fat 20.7 g
    31%
    Saturated Fat 7.5 g
    37%
    Cholesterol 41.2 mg
    13%
    Sodium 1149.7 mg
    47%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 5.1 g
    20%
    Sugars 9.1 g
    36%
    Protein 12.2 g
    24%

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