Put down the can soup. Make your own. It's so worth it.
This soup is perfect for a cold day. It is thick, rich, and creamy with deep, earthy flavors. It has very few ingredients, making it easy to pull off any day of the week.
+ 6 cups Chunked Red Potatoes
+ 1/2 cup Roasted Garlic
+ 4 cups Brussels Sprouts, trimmed
+ 4 tbsp Olive Oil
+ 2 Tbsp Fennel Seed
+ 3 cups Chicken Broth (or vegetable)
+ 1/2 tbsp Pink Peppercorns, coarse grind
+ 3 cups Whole Milk
+ Salt to taste
Turn oven to 375. Toss the brussels in 1 tbsp olive oil. Let roast until tender ~20 minutes, stirring occasionally to coat all produce with the oil. Meanwhile, add chunked potatoes to a large soup pot. Add 1 tbsp oil and saute the potatoes briefly (~5 minutes) over medium heat, stirring often. Add the broth and roasted garlic and simmer for ~25 minutes until the potatoes are tender. Toast your fennel seeds lightly in the remaining oil. Once golden and fragrant, add them and all oil to the soup mixture. Once potatoes are tender,rRemove from heat and add to a blender (or use a hand blender). Remember to be careful when blending hot items! Do this in small batches, or let cool slightly before blending. Add salt and blend until smooth. If needed, return the mixture to the stove top and heat until the soup is warmed through. Divide into bowls. Top with the roasted brussels sprouts and sprinkle with pink pepper.
Serve with a nice simple salad or crusty bread.