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Fennel, Leek, and Potato Soup

Yield 7 servings (serving size: 1 cup)
This warm take on vichyssoise makes a fine vegetarian appetizer.

Ingredients

  • 1 tablespoon butter
  • 2 cups chopped fennel bulb (about 2 small bulbs)
  • 2 cups thinly sliced leek (about 2 large)
  • 1 3/4 cups (1-inch) cubed peeled baking potato
  • 1 1/4 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon black pepper
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • Fennel fronds (optional)

Nutrition Information

  • calories 85
  • caloriesfromfat 31 %
  • fat 2.9 g
  • satfat 1.6 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 3.4 g
  • carbohydrate 12.7 g
  • fiber 1.7 g
  • cholesterol 7 mg
  • iron 0.8 mg
  • sodium 193 mg
  • calcium 39 mg

How to Make It

  1. Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan; simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.