Warning: With canned broth or bouillon cubes, this soup would be a calamity. I urge you to make a homemade one.
4 large bulbs fennel
2 medium onions, cut
1 large (or 2 small) potatoes, peeled and cut in pieces
1 cup HOMEMADE turkey or chicken stock (have a little extra on hand)
½ pint (c. 250 mL) heavy cream
extra-virgin olive oil
1-2 TB butter
black pepper, freshly ground
nutmeg, freshly ground
Take the fennel. Remove the cores, and remove the stalks, but save a few of the fronds. Cut the bulbs in little pieces.
Heat a Dutch oven (or a normal pan). Add the oil. Then add the butter. Fry the onion, potatoes, and fennel, about 5 minutes, stirring well so that everything fries uniformly. Add the stock and half the pepper. Cover and simmer very slowly for a half hour.
Shut the heat. Let it cool off enough that you can transfer it to the blender. (Or, use a handblender.) Purée it. Return it to the pan. Add the cream, the rest of the pepper, and the nutmeg, and reheat it on a very low flame. Arrange the decorative fronds on top.
Note: When you reheat the leftovers the next day, you will possibly need to add a little stock.