Potato and Fennel Soup Hodge

1. 1

   In a large heavy saucepan cook diced fennel and onion in butter over moderate heat, stirring, until softened, about 10 minutes.

2. 2

   Peel and cube potatoes.

3. 3

   Add potatoes and broth to fennel mixture and simmer, covered, until potatoes are very tender, about 20 minutes.

4. 4

   In a blender or food processor puree mixture in batches until smooth and return to saucepan.

5. 5

   Stir in milk and salt and pepper to taste and simmer soup, stirring occasionally, 10 minutes, or until heated through.

6. 6

   Garnish soup with reserved fennel leaves.

* Per serving · 4 servings · Values may vary.

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