Low-Calorie, High-Fiber Fennel Potato Soup

Ingredients

• 1 teaspoon olive oil
• 1 large fennel bulb; chopped (about 2 pounds)
• 1 cup chopped red onion
• 2 large russet potatoes; peeled and sliced
• 3 cups reduced-sodium chicken broth
• 1 cup fat-free milk
• 2 teaspoons lemon juice
• 2 teaspoons fennel seeds; toasted

Instructions

• Heat the olive oil in a large soup pot over medium heat. Add the fennel and onion and cook; stirring occasionally; until the vegetables are soft; about 5 minutes.
• Stir in the potatoes; chicken broth; milk and lemon juice. Bring to a boil; then reduce heat to low and simmer for 15 minutes; or until the potatoes are tender.
• Carefully ladle the soup into a blender or food processor in batches and puree until smooth. (The soup will be hot; so be careful not to fill the blender or processor more than one-third full.)
• Return the pureed soup to the pot and heat until warmed through. Ladle into individual bowls and garnish with toasted fennel seeds. Serve immediately.
• ---------------------------------------------------------
• Tips:
• If you don't have a blender or food processor; you can mash the soup with a potato masher or fork until smooth.
• Garnish the soup with additional fennel fronds for a pop of color