Prep 40 mins
Cook 35 mins
A deceptively rich-tasting, elegant soup, adapted from a recipe in the Moosewood Cookbook. Perfect for dinner party showing off, or as a simple rainy day meal paired with hot, crusty bread.
- In a large dutch oven, melt the butter over medium-low heat.
- Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
- Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
- Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
- Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.
Oh so relish. I must admit that I was a little skeptical when I made the soup. How could something so easy be so good? I ate the recipe as is but I added a little turkey bacon for my husband. It was great both ways. Thanks for sharing
The only change I made was to use a mix of Omega oils instead of butter. I was going to use broth, but refrained! This was very good. It's so healthy and you could almost do without the cheese (I can't believe I just said that!). I would add a bit more seasoning next time, but that's it! Made for Pick A Chef 2011 for my adopted chef, Food Therapist. Thanks for a great lunch! :)
So easy, so delicious. This is not your ordinary potato soup--it far exceeds the usual. I made no changes. It's excellent as is and even better when it sits a bit and has a chance to meld its flavors.