Potato, Leek and Fennel Soup

• 1 Tbs. olive oil
• 2 leeks, white and pale green parts sliced (about 2 cups)
• 2 medium fennel bulbs, sliced, and fronds reserved for garnish (about 2 cups)
• 6 cups low-sodium vegetable broth
• 1 lb. russet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups)

1. Heat oil in large saucepan over medium-high heat.
2. Add leeks and fennel, and cook 7 minutes, or until softened, stirring often.
3. Add broth and potatoes, and bring to a boil.
4. Reduce heat to medium low.
5. Simmer 25 minutes, or until potatoes are very tender.
6. Puree soup in batches in food processor.
7. Return to pot.
8. Season with salt and pepper.
9. Ladle soup into bowls, garnish with fennel fronds, and serve.

olive oil, leeks, fennel bulbs, lowsodium, russet potatoes

Taken from www.vegetariantimes.com/recipe/potato-leek-and-fennel-soup/ (may not work)