Fennel, Leek, and Potato Soup

This warm take on vichyssoise makes a fine vegetarian appetizer.

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 31%
  • Fat: 2.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.4g
  • Carbohydrate: 12.7g
  • Fiber: 1.7g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 193mg
  • Calcium: 39mg

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)

Preparation

  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.
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