Red-Pepper Fennel Soup With Pita Chips

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
455
FAT
103%
CHOL
47%
SOD
27%

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Ingredients for 4 servings

2 roasted red peppers, thinly sliced lengthwise

6 tablespoons butter, melted

1 leek (white part only), thinly sliced crosswise

1 small bulb fennel with fronds, bulb finely chopped and fronds chopped for garnish

1 potato (1/2 pound)peeled, halved and thinly sliced

2 cups chicken broth

Salt and pepper

2 pitas, split and cut into wedges

1/2 cup heavy cream

1/4 cup sour cream (optional)

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