Add new recipe Creamy Potato Fennel Soup.

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+[[!meta title="Creamy Potato Fennel Souop"]]
+
+Adapted from "Go-To Dinners" by Barefoot Contessa
+
+2320 cal/recipe
+
+## Ingredients
+
++ 3 tbsp olive oil
++ 2 tbsp unsalted butter
++ 2 bulbs (about 5 c sliced) fennel, tops and cores removed and fronds reserved
++ 3 yellow onions, sliced (about 4 c)
++ 1 1/2 lb Yukon Gold potatoes, 1-in dice
++ 5 c vegetable broth
++ 1 tbsp salt
++ 1 tsp ground black pepper
++ 2 1/2 tsp ground anise
++ 1 c half-and-half
++ 4 oz sharp white cheese, 1/2-in cube
++ 4 tbsp croutons
+
+## Directions
+
++ Heat oil and butter in large pot over medium-low heat.
++ Add fennel and onions and saute until beginning to brown (about 15 min).
++ Add potatoes, broth, salt, pepper, and anise and bring to a boil.
++ Lower heat, cover, and simmer until potatoes are very tender (about 30 min).
++ Insert an immersion blender in the pot and purée until smooth.
++ Stir in half-and-half.
++ Reheat over medium-low heat until hot.
++ Place cheese and croutons in bowls and pour soup over top.
++ Garnish with reserved fennel fronds.
+
+[[!tag fennel potato "half-and-half" croutons]]