Potato Soup with Fennel & Fennel

I love fennel, don't you?

I'm not listeninzzzzzzzzzzzzzz

This week it's back to school, so I hunkered down on Sunday and made a big batch of potato soup to get me through the week.

Potato Soup with Fennel & Fennel

Technically, this soup should be called "Potato Soup with Fennel, Fennel, & Fennel Fronds," but that's just obnoxious.

I make potato soup all kinds of ways, but the fennel in this one--both a fresh fennel bulb and toasted fennel seed--makes it unique.

Also, making this is about as easy as making mashed potatoes. To which you should also add fennel.

Potato Soup with Fennel & Fennel

1 tsp fennel seeds
2 tbsp olive oil
1 fresh fennel bulb, washed and chopped, fronds reserved
3 or 4 medium potatoes, chopped (I like Yukon Gold)
1 clove garlic, minced
1 quart gluten-free vegetable stock
salt and pepper to taste

In a small skillet over medium-low heat, toast the fennel seeds just until fragrant (don't let them brown), about 3 minutes. Crush them in a mortar & pestle. Set aside.

Heat the oil in a large stock pot over medium-high heat. Add the chopped fennel bulb, and saute until tender, stirring often, about 5 minutes. Add the chopped potatoes and stir. Add the toasted crushed fennel seed and the garlic, and cook for a minute, stirring often. Add the vegetable stock and salt and pepper, bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender.

Puree until smooth using an immersion blender. Taste, adjust seasonings, and serve topped with the lovely emerald-colored fennel fronds.

Soup makes Willa sleepy. Good night.