Potato-Fennel Soup

1. 1

   Rinse fennel. Trim and discard stems and bruised portions (save leaves; see notes). Chop fennel heads.

2. 2

   In a 4- to 5-quart pan over medium-high heat, frequently stir fennel, onions, and butter until vegetables are golden, about 25 minutes.

3. 3

   Add potatoes and broth. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until potatoes mash easily when pressed, about 20 minutes.

4. 4

   In a blender, whirl soup mixture, a portion at a time, until smoothly pureed. Return to pan. Add half-and-half, and liqueur to taste. Stir over medium-high heat until hot, about 3 minutes.

5. 5

   Ladle into bowls and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.