Roasted-Potato Fennel Soup

By norsegal8

Ingredients

• 4 lbs. red potatoes, unpeeled and quartered
• 1/4 cup plus 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 Tbsp. kosher salt
• 2 tsp. black pepper
• 4 cups chopped yellow onion
• 4 cups chopped fennel bulbs
• 3 quarts chicken stock
• 1 cup heavy cream

Details

Servings 10

Preparation

Step 1

Preheat the oven to 400 degrees.

In a large bowl, toss the potatoes with 1/4 cup of olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.

Saute the onions and fennel with 2 Tbsp. olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool sightly. Pass the soup through the largest disc of a food mill. Taste for salt and pepper. Serve hot.