Roasted-Potato Fennel Soup

Recipe by Annabel31
READY IN: 2hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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