Potato, leek and fennel soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fennel |
| 2 | cups | Onion; chopped |
| 3 | cups | Leeks; diced |
| 2 | mediums | Potato; peeled and diced |
| 3 | tablespoons | Butter buds® |
| 4 | cups | Chicken broth |
| 1 | cup | Evaporated skim milk |
| Salt and pepper | ||
Directions
Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min.
stirring after 5 min.
Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor. Return soup to casserole. Add remaining 2 cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3 min. or until heated through. Garnish with chopped fennel greens.
NOTES : Recipe can be doubled. Freezes well Recipe by: 365 Quick and Easy Microwave Recipes Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@...> on Dec 09, 1997