Fennel, Leek, and Potato Soup

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.