Barefoot Contessa | Creamy Potato Fennel Soup

Name: Barefoot Contessa | Creamy Potato Fennel Soup
Ingredients: Good olive oil; 2 tablespoons (¼ stick) unsalted butter; 5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved; 4 cups sliced yellow onions (3 onions); 1½ pounds Yukon Gold potatoes, peeled, 1-inch diced; 5 cups good chicken stock, preferably homemade; Kosher salt; freshly ground black pepper; 2 tablespoons Pernod liqueur; 1 cup half-and-half; Garnishes for serving, such as Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta

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Creamy Potato Fennel Soup from Barefoot Contessa. Heat 3 tablespoons of olive oil and the butter in a medium (11-inch) pot or Dutch oven, such as Le…

Keywords

tablespoons
sliced
cups
good
olive
heat
fennel
potatoes
oil2
chicken
pernod
medium-low
minutes
fronds

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Ingredients

Good olive oil
2 tablespoons (¼ stick) unsalted butter
5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved
4 cups sliced yellow onions (3 onions)
1½ pounds Yukon Gold potatoes, peeled, 1-inch diced
5 cups good chicken stock, preferably homemade
Kosher salt
freshly ground black pepper
2 tablespoons Pernod liqueur
1 cup half-and-half
Garnishes for serving, such as Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta