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

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