Appetizers / Soups / Salads

Roasted Fennel and Potato Soup is for Soup.

Roasted Fennel and Potato Soup takes 10 minutes to prepare.

Roasted Fennel and Potato Soup takes 90 minutes to cook.

Roasted Fennel and Potato Soup makes 5 servings.

The ingredients for Roasted Fennel and Potato Soup are:

2 lb red potatoes (un-peeled and chopped)
1 lb fennel (chopped)
1 c. onion (chopped)
3 cloves garlic (minced)
1 qt. chicken stock (low sodium)
1/2 c. heavy cream
1/4 c. olive oil (split)

Here is how you make Roasted Fennel and Potato Soup:

Mix potatoes with half of the oil and season with salt and pepper to taste. Roast at 400 degrees F for 30 min. Meanwhile, saute onion, fennel, and garlic with remaining oil over medium heat until translucent and soft ( ~15min). Add potatoes and chicken stock. Bring to boil then simmer for 45min-1hr or until all vegetables are soft. Blend with stick blender or food processor until desired consistency. Serve hot. Number of Servings: 5Recipe submitted by SparkPeople user SEMINOLEGIRL7.

The nutritional information for Roasted Fennel and Potato Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 421.2

• Total Fat: 22.4 g
• Cholesterol: 38.4 mg
• Sodium: 344.4 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 6.6 g
• Protein: 10.4 g