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Ingredients
  • Good olive oil
  • 2 tablespoons (¼ stick) unsalted butter
  • 5 cups sliced fennel, tops and cores removed (2 bulbs), fronds reserved
  • 4 cups sliced yellow onions (3 onions)
  • 1½ pounds Yukon Gold potatoes, peeled, 1-inch diced
  • 5 cups good chicken stock, preferably homemade
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Pernod liqueur
  • 1 cup half-and-half
  • Garnishes for serving, such as Meredith Dairy cheese, cubed creamy goat cheese, croutons, cooked crumbled bacon, and/or cooked pancetta
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