Name: Roasted-Potato Fennel Soup
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 10 to 12 servings
Ingredients: 4 pounds red potatoes, unpeeled and quartered; 1/4 cup plus 2 tablespoons good olive oil; 1 tablespoon minced garlic (3 cloves); 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 4 cups chopped yellow onions (4 onions); 4 cups chopped fennel bulb (about 2 pounds); 3 quarts chicken stock or water; 1 cup heavy cream

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees.
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 onions and fennel with 2 tablespoons 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 slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.