Fennel, Leek and Potato Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 5.5 g
  • Cholesterol: 24.7 mg
  • Sodium: 765.1 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 8.9 g

View full nutritional breakdown of Fennel, Leek and Potato Soup calories by ingredient
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You can use vegetable broth and omit the ham for a vegetarian version of this comfort dish. You can use vegetable broth and omit the ham for a vegetarian version of this comfort dish.
Number of Servings: 8


    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; sautÚ 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:áMakes approximately 8, 1.25-cup servings

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