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.