Recipe - Potato Leek And Fennel Soup

One half pound Fennel
2 cup Onion; chopped
3 cup Leeks; minced
2 md Potato; peeled and minced
3 tablespoon Butter buds®
4 cup Chicken broth
1 cup Evaporated skim milk
Salt and pepper

Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve
for garnish. Thinly slice fennel bulb and place in a 4quart 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 MEDHIGH 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 23
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 MCRecipe Digest V1 #951 by Vickie pvreg@gte.net on Dec 09,
1997