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Tomato Soup With Fennel, Leek & Potato

Nutrition per serving    (USDA % daily values)
CAL
195
FAT
34%
CHOL
0%
SOD
24%

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Ingredients for 4 servings

1 medium red or yellow potato, peeled and cut into medium dice

1 large leek (white and light-green parts only), halved lengthwise, rinsed well, and cut into small dice (about 1 cup)

Kosher salt and freshly ground black pepper

1 tsp. fennel seed, coarsely crushed or ground in a spice grinder

28-oz. can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice)

1 Tbs. Pernod (optional)

1 medium fennel bulb, trimmed, cored, and cut into small dice (about 2 cups; save some fronds for optional garnish)

3 cups lower-salt chicken broth

3 Tbs. olive oil

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