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Cut the potatoes into bite size chunks and place them into a bowl of water until ready to use and then you will drain the water.
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Cut the stalks off of the fennel bulb, then cut the bulb in half, then cut out the core, then slice each half in half and then slice as thin as you can. Set aside.
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Add a tablespoon of olive oil to a large skillet over medium-low heat.
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Add the onions and shallots then saute for about 5 minutes. Next, add the garlic, rosemary, thyme and salt.
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Saute until the garlic just starts to become golden.
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Add the wine and bouillon cubes and mash up the bouillon. Add the fennel.
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Cook for about 10 minutes or until the fennel is soft.
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Add 6 cups of water to the pot and bring to a boil then turn the heat down to medium and carefully add the drained potatoes and cook until potatoes are soft about 20 minutes.
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Blend in batches, puree soup in a food processor until smooth. I use an immersion blender after the food processor to make it extra smooth.
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Return soup to the same pot and add the reserved water then heat up and serve.
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Top with chili oil.