Roasted-Potato Fennel Soup

Roasted-Potato Fennel Soup

Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
onions, raw
fennel, bulb, raw
shortening, vegetable, household, composite
cream, fluid, heavy whipping

Directions:
Preheat oven to 400F.
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.