Fennel, Leek, and Potato Soup Recipe

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Ingredients:

Serving

1 tbsp butter
2 cups chopped fennel bulb (about 2 small bulbs)
2 cups thinly sliced leek (about 2 large)
1 3/4 cups (1-inch) cubed peeled baking potato
1 1/4 cups water
1/2 tsp salt
1/4 tsp fennel seeds
1/8 tsp black pepper
2 (14 1/2-oz) cans fat-free , less-sodium chicken broth
fennel fronds (optional)

Directions:

Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, water, salt, fennel seeds, pepper, and broth, 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 pan; simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42 Kcal (176 kJ)
Calories from fat	14.9 Kcal
		% Daily Value*
Total Fat	1.66g	3%
Cholesterol	4.36mg	1%
Sodium	201.38mg	8%
Potassium	168.23mg	4%
Total Carbs	5.53g	2%
Sugars	1.18g	5%
Dietary Fiber	1.29g	5%
Protein	1.6g	3%
Vitamin C	6.1mg	10%
Iron	0.9mg	5%
Calcium	39mg	4%

Amount Per 100 g
Calories	40.67 Kcal (170 kJ)
Calories from fat	14.42 Kcal
		% Daily Value*
Total Fat	1.6g	3%
Cholesterol	4.22mg	1%
Sodium	194.98mg	8%
Potassium	162.89mg	4%
Total Carbs	5.35g	2%
Sugars	1.14g	5%
Dietary Fiber	1.25g	5%
Protein	1.55g	3%
Vitamin C	5.9mg	10%
Iron	0.9mg	5%
Calcium	37.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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