Vegetarian Potato Soup

1. 1

   In a large dutch oven, melt the butter over medium-low heat.

2. 2

   Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.

3. 3

   Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.

4. 4

   Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.

5. 5

   Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.