FENNEL POTATO SOUP

By Silvermama

Fresh Fennel or anaise can be used for this recipe.

Ingredients

• 3 tbs butter
• 2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved
• 1 large leek, halved lengthwise, thinly sliced crosswise
• 1 tsp fennel seeds
• 1 1/2 lbs russet potatoes (about 2 large), peeled, cut into 2-inch cubes
• 5 1/2 cups (or more) chicken broth
• Optional - 1 oz smoked salmon, chopped

Preparation

Step 1

Melt butter in heavy large pot over medium-hi heat. Add fennel, leek and fennel seeds and cook until vegs begin to soften, about 8 min. Add potatoes, broth; bring to boil. Reduce heat to medium. Cover w/lid ajar and simmer until potatoes are tender, about 12 min. In batches, puree soup in blender or food processor. Return soup to pot and re-warm over medium heat, stirring often and thinning with more broth to desired consistency. Season w/salt and pepper. Divide among bowls and garnish w/salmon and reserved chopped fennel fronds.

Immersion blending makes prep time shorter.