Ingredients:�
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
1 1/2 tsp sea salt
4 -14 1/2-ounce cans low-salt chicken broth (58 ozs)
2 pounds red-skinned potatoes, peeled, cut into 1/2-inch pieces (about 4 cups)�
1 Tbsp dried lemon grass
2 tsps garlic powder
1 Tbsp dried parsley
1 Tbsp dried thyme leaves
Directions:�
- Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, add salt and cook about 7 minutes. Add broth, potatoes, and herbs and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.