Fennel-Potato Soup with Smoked Salmon

Name: Fennel-Potato Soup with Smoked Salmon
Yield: 8 first-course
Ingredients: 3 tablespoons butter; 2 medium fennel bulbs, trimmed, chopped, fronds chopped and reserved; 1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise; 1 teaspoon fennel seeds; 1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 2-inch cubes; 5 1/2 cups (or more) low-salt chicken broth; 1 ounce smoked salmon, chopped

By Bon Appétit Test KitchenPhotography by Tina Rupp

October 31, 2007

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Recipe notes