Creamy Roasted Potato,Fennel, & Chicken Soup with Homemade Multigrain Croutons

Step 1

Preheat the oven to Rinse all veggies and ONLY chop the fennel and leek into smaller chunks.

Step 2

Next in a roasting pan add potatoes, leek, fennel, garlic, shallots, rosemary, thyme, and 2-3 tablespoons of olive oil and cover and bake for 1 hour. (You can remove the rosemary and thyme leaves from the sprigs before or after they are baked.)

Step 3

Then, uncover and let cool for 10-15 minutes and in the mean time BAKE your croutons.

Step 4

Add butter into a microwavable bowl and melt. Then, slice 4-5 pieces of Multigrain bread into chunks and dip them into butter and then put them on a greased cookie sheet and dash garlic salt on them.

Step 5

Bake at 375 for 12 minutes.

Step 6

First, add olive oil and sliced chicken to the pot and lightly saute. Then add a 1.5 cups of broth and reduce to simmer.

Step 7

Next, take half of your roasted veggies and add them into a blender or food processor. Add 1 cup of chicken broth and blend. When finished, it will be thick, use a spatula to remove and add to your pot. Repeat this EXACT step again with the other half of the veggies.

Step 8

Once all roasted veggies have been blended and added to the pot of broth and chicken, add your milk, sour cream, cheese, salt, and pepper and stir.

Step 9

Continue to cook over a low heat for 20-30 minutes stirring regularly. Remove from the heat and serve with the delicious homemade croutons....this soup is Hearty, Healthy and absolutely Delicious....Enjoy!!!