Appetizers / Soups / Salads

Fennel, Leek and Potato Soup is for Soup.

Fennel, Leek and Potato Soup takes several minutes to prepare.

Fennel, Leek and Potato Soup takes several minutes to cook.

Fennel, Leek and Potato Soup makes 8 servings.

The ingredients for Fennel, Leek and Potato Soup are:

1 tablespoon butter
2 fennel bulbs, chopped
2 leeks, white portion only, thinly sliced
2 medium potatoes, peeled and cubed
1 1/4 cups water
2 cups fat-free, less-sodium chicken broth
1 cup 1% milk
1/2 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon black pepper
1 cup ham, diced
Fennel fronds (optional)

Here is how you make Fennel, Leek and Potato Soup:

Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; saut? 4 minutes. Add potato, water, milk, broth, salt, fennel seeds and pepper, 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 pot; add ham and simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.Serving Size:?Makes approximately 8, 1.25-cup servings

The nutritional information for Fennel, Leek and Potato Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.0

• Total Fat: 5.5 g
• Cholesterol: 24.7 mg
• Sodium: 765.1 mg
• Total Carbs: 16.9 g
• Dietary Fiber: 2.3 g
• Protein: 8.9 g