Appetizer Recipes : Potato, Leek and Fennel Soup

Ingredients :

2 Tbsp. butter
2 cups sliced leeks
2 cups sliced fennel bulbs
6 cups chicken broth
2 pounds red potatoes, washed and cut into bite-sized pieces

Melt butter in a large pot, add leeks and fennel and saute until tender. Add chicken broth and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender (about 20 minutes). Place soup (in batches) in a blender and puree. Return to pot and heat and add salt and pepper to taste.

Tips : Use olive oil in place of the butter.