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Potato, Leek And Fennel Soup

Make Potato, Leek And Fennel Soup at home with Fennel, Onion, Leeks, Potato, and Butter Buds. Ready in about 55 min, it serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 lb
• 2 cup
• 3 cup
• 2
• 3 tbsp
• 4 cup
• 1 cup

Method (preview)

1. 1

   Trim root and stalks off fennel.

2. 2

   Chop 2 tbsp. of green fronds and reserve for garnish.

3. 3

   Thinly slice fennel bulb and place in a 4-quart casserole.

4. 4

   Add onions, leeks, potatoes and butter buds.

5. 5

   Cover and cook on HIGH 10 min. stirring after 5 min.

6. 6

   Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor.

7. 7

   Return soup to casserole.

8. 8

   Add remaining 2 cups stock and milk.

9. 9

   Season with salt and pepper to taste.

10. 10

    Cook on HIGH 2-3 min. or until heated through.

11. 11

    Garnish with chopped fennel greens.

12. 12

    NOTES: Recipe can be doubled. Freezes well