Vegetarian Potato Soup

Nif
Total Time
1hr 15mins
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.

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Ingredients

Nutrition

Directions

  1. In a large dutch oven, melt the butter over medium-low heat.
  2. Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
  3. Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
  4. Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
  5. Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.
Most Helpful

5 5

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

5 5

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! :)

5 5

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.