Potato Fennel Soup

Potato Fennel Soup

adapted from Cooking Light Annual Recipes 2000™

This Potato Fennel Soup is a sophisticated take on a classic comfort dish, offering a velvety texture and a complex, herbal flavor profile.

Makes 2 servings

1/4 lb. fennel bulb, chopped, reserve 1 Tbsp. fennel fronds
1/2 lb. russet potatoes, chopped
1 tsp. butter
cooking spray
1/2 cup chopped leeks
1/4 tsp. Kosher salt
1 1/4 Homemade chicken stock or canned broth
1 Tbsp. parsley, chopped
pinch white pepper 

1. Melt the butter in a pot coated in cooking spray.
2. Add the fennel, leek and potato to the pot; Cook 3 minutes, stirring frequently.
3. Add the chicken stock and water; Bring to a boil, reduce heat to low and simmer covered 25 minutes or until the potatoes ae tender.
4. Transfer 1 cup of the soup to a mini food processor; Process until smooth then return to the soup pot.
5. Stir in parsley and fennel fronts.
6. Adjust seasoning with additional Kosher salt and white pepper to taste.

Enjoy!