Feasting With FARE: Creamy Potato Fennel Soup

This smooth, savory recipe comes from Cook It Up, an allergy-friendly cookbook written and illustrated by Teen Advisory Group (TAG) member Catherine Walker. To keep the dish top 9-free, use allergy-friendly croutons or omit them and garnish with chopped chives and crumbled bacon.

Ingredients

• 1 lb Yukon gold potatoes, quartered
• 1/2 fennel bulb, roughly chopped
• 2 yellow onions, roughly chopped
• 1 garlic clove, roughly chopped, OR 1/2 tsp garlic powder
• 4 cups chicken stock
• Olive oil as needed
• Salt and pepper
• 2 Tbsp chives
• Crumbled bacon and optional croutons for garnish

Instructions

1. Sauté fennel, onions and garlic in olive oil until soft. Meanwhile chop the potatoes (skins on) and boil them separately in a large pot until they are cooked through and the skins fall off. Remove potatoes from heat and drain. Remove potato skins. Put onion mixture into the pot with the potatoes.
2. Add chicken stock and bring to a boil. Turn off heat and blend soup with a hand-held blender until smooth. Add salt and pepper to taste. Serve hot. Drizzle a little olive oil on individual soup bowls. Garnish with chives, bacon and, if available, croutons.

Recipe by TAG Member Catherine Walker, Cook It Up.