Roasted-Potato Fennel Soup

• 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 400u0b0F.
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.

red potatoes, olive oil, olive oil, garlic, kosher salt, ground black pepper, yellow onions, fennel bulbs, chicken, heavy cream

Taken from www.food.com/recipe/roasted-potato-fennel-soup-288439 (may not work)