POTATO, LEEK AND FENNEL SOUP

POTATO, LEEK AND FENNEL SOUP image

Yield 4 people

Number Of Ingredients 5

1 tbl. butter
1 c. sliced leeks (white and pale green parts only)
2 c. sliced fennel bulb, fronds reserved for garnish
2 c. chicken broth
1 lb. red-skinned potatoes, peeled, cut into 1/2 inch pieces, about 2 c.

Steps:

1. Melt butter in large pot over medium heat. Add leeks and fennel. Saute until leeks are translucent, about 7 minutes. 2. Add broth and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender. 3. Working in batches, puree the soup in blender. Return to same pot. 4. Season with salt and pepper. Garnish with fennel fronds.

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