Ina Garten Roasted-Potato Fennel Soup

Ina Garten roasted-potato fennel soup is an easy, cozy winter soup made with roasted red potatoes, fennel and onions, ready in 2 hours 5 minutes. Try this make-ahead potato soup recipe for Sunday dinner, holiday gatherings or cold weeknights, since it feeds a crowd and reheats well.

Roast the potatoes with their skins on until they're cooked through and browned in spots, because that's where the deep flavor comes from. Skip the roasting and you get a plain, boiled-potato soup that tastes flat.

Ina Garten makes this soup in the dead of winter, when potatoes and fennel are about all the market has left. She roasts the potatoes first for extra flavor, then stirs in a little cream at the end for richness.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted-Potato Fennel Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

45

minutes

Calories

330

kcal

Roasted potatoes simmer with soft onions and fennel until everything melts into a thick, earthy soup. A splash of cream at the end makes it smooth and rich.

Ingredients

• 4 pounds red potatoes, unpeeled and quartered
  

• 1/4 cup plus 2 tablespoons good olive oil
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1 tablespoon kosher salt
  

• 2 teaspoons freshly ground black pepper
  

• 4 cups chopped yellow onions (4 onions)
  

• 4 cups chopped fennel bulb (about 2 pounds)
  

• 3 quarts chicken stock or water
  

• 1 cup heavy cream
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. That way it's fully hot by the time the potatoes are ready to go in.
• Roast the potatoes: Toss 4 pounds quartered red potatoes with 1/4 cup olive oil, 1 tablespoon minced garlic, 1 tablespoon kosher salt and 2 teaspoons black pepper. Spread them on a baking sheet and roast for 30 minutes, until cooked through.
• Saute the onions and fennel: Heat 2 tablespoons olive oil in a large stockpot over medium heat, then add 4 cups chopped yellow onions and 4 cups chopped fennel bulb. Cook for 10 to 15 minutes, until translucent.
• Simmer the soup: Add the roasted potatoes, including the scrapings from the pan, and 3 quarts chicken stock or water. Cover and bring to a boil, then lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft.
• Add the cream: Stir in 1 cup heavy cream and let the soup cool slightly. That makes it much safer to puree.
• Puree the soup: Pass the soup through the largest disk of a food mill, or chop it coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper.
• Reheat and serve: Reheat the soup until it's steaming hot. Then ladle it into warm bowls and serve right away.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 6-quart enameled Dutch oven, OXO stainless steel food mill, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to peel the potatoes?

No, and I'd leave the skins on. They make the soup easier to prep and give it an earthy flavor and texture.

Can I use water instead of chicken stock?

Yes, the recipe works with either one. Stock gives a deeper flavor, so if you use water, taste at the end and add a little more salt and pepper.

Can I make this soup ahead of time?

It reheats well, which makes it a good soup to make a day or two before you need it. Warm it gently on the stove and taste for seasoning before serving.

What if I don't have a food mill?

A food processor with a metal blade works just as well. Chop the soup coarsely in batches, so you keep some body and don't end up with baby food.

What's the most common mistake with this soup?

Cutting the simmer short is the big one. The full hour makes the vegetables very soft so they puree smoothly, and a short simmer leaves the soup thin and bland.