Fennel, Leek, And Potato Soup

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Ingredients

1 tablespoon butter

2 cups chopped fennel bulb (about 2 small bulbs)

2 cups thinly sliced leek (about 2 large)

1 3/4 cups (1-inch) cubed peeled baking potato

1 1/4 cups water

1/2 teaspoon salt

1/4 teaspoon fennel seeds

1/8 teaspoon black pepper

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

Fennel fronds (optional)

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