courtesy of Jeanne Silvestri, Bon Appetit

This recipe can be prepared in 45 minutes or less.

The fennel is the special flavor in this soup.

I sometimes add a little white wine or sherry to the pot when the leeks are simmering in the butter.

And if you would like to make the soup a little richer, add a small amount of heavy cream or half and half to the soup at the end. A squeeze of lemon and chopped parsley are great additions too!

Ingredients
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
2 28oz boxes of low-salt chicken or vegetable broth (or use a combination of broth and water or milk
2 pounds potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)




Method

1. Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. OR, if you have an immersion, hand blender, you can blend it right in the pot on the stove! Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.