Potato-Fennel Soup

Ingredients

• 2 pounds baking potatoes quartered
• 0.3 teaspoon pepper black freshly ground
• 0.5 pound fennel bulb with stalks
• 0.5 cup parsley fresh minced
• 2 cups leek chopped 3 large
• 8 teaspoons cup heavy whipping cream sour low-fat
• 0.5 teaspoon salt 
• 1 tablespoon stick margarine 
• 14.5 ounce vegetable broth canned
• 3 cups water 

Equipment

• bowl
• frying pan
• blender
• dutch oven

Directions

1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons.
2. Remove and discard stalks.
3. Cut fennel bulb in half lengthwise; discard core. Chop bulb to measure 1 cup.
4. Slice quartered potatoes into 1/4-inch-thick slices. Melt butter in a Dutch oven over medium-high heat.
5. Add chopped fennel bulb, potatoes, and leek, and cook 3 minutes.
6. Add water, salt, and broth, and bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are tender.
7. Remove 2 cups of soup from pan.
8. Place in a blender; process until smooth. Return pured mixture to pan, and stir in fennel fronds, parsley, and pepper. Spoon into bowls; top with sour cream.