Roasted Potato Fennel Soup
From ina garten (barefoot contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.
Steps
Preheat oven to 400f.
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 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.
Taste for salt and pepper.
Reheat and serve hot.
Ingredients
red potatoes, olive oil, minced garlic clove, kosher salt, ground black pepper, yellow onions, fennel bulbs, chicken stock, heavy cream