1 [[!meta title="Creamy Potato Fennel Souop"]]
3 Adapted from "Go-To Dinners" by Barefoot Contessa
10 + 2 tbsp unsalted butter
11 + 2 bulbs (about 5 c sliced) fennel, tops and cores removed and fronds reserved
12 + 3 yellow onions, sliced (about 4 c)
13 + 1 1/2 lb Yukon Gold potatoes, 1-in dice
16 + 1 tsp ground black pepper
17 + 2 1/2 tsp ground anise
19 + 4 oz sharp white cheese, 1/2-in cube
24 + Heat oil and butter in large pot over medium-low heat.
25 + Add fennel and onions and saute until beginning to brown (about 15 min).
26 + Add potatoes, broth, salt, pepper, and anise and bring to a boil.
27 + Lower heat, cover, and simmer until potatoes are very tender (about 30 min).
28 + Insert an immersion blender in the pot and purée until smooth.
29 + Stir in half-and-half.
30 + Reheat over medium-low heat until hot.
31 + Place cheese and croutons in bowls and pour soup over top.
32 + Garnish with reserved fennel fronds.
34 [[!tag fennel potato "half-and-half" croutons]]