Directions:
- Preheat oven to 400°F.
- 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.
- 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.
- Add the roasted potatoes (including scrapings from the pan) and the stock.
- Cover and bring to a boil.
- Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
- Add the heavy cream and allow the soup to cook slightly.
- Using a stick blender, puree the soup in the pot (this can also be done in a regular blender, food processor, or food mill).
- Taste for salt and pepper.
- Reheat and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.73 Kcal (1770 kJ) | ||
| Calories from fat | 176.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.57g | 30% | |
|---|---|---|---|
| Cholesterol | 25.08mg | 8% | |
| Sodium | 659.71mg | 27% | |
| Potassium | 1568.02mg | 33% | |
| Total Carbs | 50.61g | 17% | |
| Sugars | 7.59g | 30% | |
| Dietary Fiber | 7.18g | 29% | |
| Protein | 13.86g | 28% | |
| Vitamin C | 28.3mg | 47% | |
| Iron | 2.8mg | 15% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 68.52 Kcal (287 kJ) | ||
| Calories from fat | 28.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 30% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 8% | |
| Sodium | 106.93mg | 27% | |
| Potassium | 254.16mg | 33% | |
| Total Carbs | 8.2g | 17% | |
| Sugars | 1.23g | 30% | |
| Dietary Fiber | 1.16g | 29% | |
| Protein | 2.25g | 28% | |
| Vitamin C | 4.6mg | 47% | |
| Iron | 0.5mg | 15% | |
| Calcium | 14.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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