Fennel-Potato Soup with Smoked Salmon

Ingredients for Fennel-Potato Soup with Smoked Salmon

• 45ml butter

• 2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved

• 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise

• 1 teaspoon fennel seeds

• 675g russet potatoes (about 2 large), peeled, cut into 2-inch cubes

• 1325ml (or more) low-salt chicken broth

• 30g smoked salmon, chopped

How to make Fennel-Potato Soup with Smoked Salmon

Melt butter in heavy large pot over medium-high heat. Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes. Add potatoes and 1325ml broth. Bring to boil; reduce heat to medium. Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes. Working in batches, puree soup in blender. Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 60ml fuls for desired consistency. Season soup with salt and pepper.

Divide soup among bowls. Garnish with smoked salmon and reserved chopped fennel fronds.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.