Fennel, Leek and Potato Soup

As I write this I want to go heat up a bowl...Enough said! Cashews take the place of cream in this warm twist on traditional vichyssoise.

Ingredients

• 1 tablespoon butter or olive oil

• 2 cups chopped fennel bulb

• 2 cups thinly sliced leek (about 2 large)

• 1 cubed peeled baking potato

• ⅓ cup raw cashews

• 1 ¼ cups water

• ½ teaspoon salt

• ¼ teaspoon fennel seeds

• ⅛ teaspoon black pepper

• 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth or vegetarian

• Fennel fronds (optional)

Method

Melt the butter or pour oil in a Dutch oven over medium-high heat. Add fennel bulb and leek; sauté 4 minutes. Add potato, cashews, water, salt, fennel seeds, pepper, and broth, 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 puréed soup into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan; simmer 5 minutes or until slightly thick, if needed. Garnish with fennel fronds, if desired.