Fennel, Leek and Potato Soup

1 tablespoon butter
2 fennel bulbs, chopped
2 leeks, white portion only, thinly sliced
2 medium potatoes, peeled and cubed
1 1/4 cups water
2 cups fat-free, less-sodium chicken broth
1 cup 1% milk
1/2 teaspoon salt
1/4 teaspoon fennel seeds
1/8 teaspoon black pepper
1 cup ham, diced
Fennel fronds (optional)

Melt the butter in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, water, milk, broth, salt, fennel seeds and pepper, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining soup. Return pureed soup to pot; add ham and simmer 5 minutes or until slightly thick. Garnish with fennel fronds, if desired.

Serving Size: Makes approximately 8, 1.25-cup servings