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Roasted-Potato Fennel Soup

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“From Ina Garten (Barefoot Contessa), great, hearty, vegetarian soup. My husband, who won't eat meatless meals, raves about this soup.”
2hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  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.

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