Potato, Leek and Fennel Soup

• 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
• 4 14 1/2-ounce cans low-salt chicken broth
• 2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)

1. Melt butter in heavy large pot over medium-high heat.
2. Add leeks and fennel and saute until leeks are translucent, about 7 minutes.
3. Add broth and potatoes and bring to boil.
4. Reduce heat to medium-low.
5. Simmer soup until potatoes are very tender, about 25 minutes.
6. Working in batches, puree soup in blender.
7. Return to same pot.
8. Rewarm soup if necessary.
9. Season with salt and pepper.
10. Ladle soup into bowls; garnish with reserved fennel fronds and serve.

butter, leeks, fennel bulb, lowsalt, potatoes

Taken from www.epicurious.com/recipes/food/views/potato-leek-and-fennel-soup-100957 (may not work)