Silky Fennel Soup With Crabmeat

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1 tablespoon extra-virgin olive oil

2 fennel bulbs (2 pounds)—halved lengthwise, cored and cut into 1/2-inch pieces, fronds reserved

1 medium onion, coarsely chopped

4 cups chicken stock or canned low-sodium broth

1 medium Yukon Gold potato, peeled and cut into 1/2-inch pieces

Salt and freshly ground pepper

1/2 pound fresh crabmeat, picked over

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