Vegetarian Potato Soup

Recipe by Food Therapist
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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