Roasted-Potato Fennel Soup Recipe

Name: Roasted-Potato Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs red potatoes, unpeeled and quartered; 1/4 cup olive oil; 2 tablespoons olive oil; 1 tablespoon minced garlic clove; 1 tablespoon kosher salt; 2 teaspoons ground black pepper; 4 cups yellow onions; 4 cups fennel bulbs, about 2 lb; 3 quarts chicken stock or 3 quarts vegetable stock; 1 cup heavy cream

Servings: persons

4 lbs red potatoes, unpeeled and quartered
1/4 cup olive oil
2 tablespoons olive oil
1 tablespoon minced garlic clove
1 tablespoon kosher salt
2 teaspoons ground black pepper
4 cups yellow onions
4 cups fennel bulbs, about 2 lb
3 quarts chicken stock or 3 quarts vegetable stock
1 cup heavy cream

1
Preheat oven to 400u00b0F.
2
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.
3
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.
4
Add the roasted potatoes (including scrapings from the pan) and the stock.
5
Cover and bring to a boil.
6
Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
7
Add the heavy cream and allow the soup to cook slightly.
8
Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
9
Taste for salt and pepper.
10
Reheat and serve hot.

980

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lbs red potatoes, unpeeled and quartered, 1/4 cup olive oil, 2 tablespoons olive oil, 1 tablespoon minced garlic clove, and more.

Yes, Roasted-Potato Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted-Potato Fennel Soup

How did you like this recipe?

Frequently Asked Questions