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Cream of Fennel and Potato Soup

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  • Makes: 4 servings
  • Yields: 1 1/2 cups each
  • Start to Finish: 30 mins

Cream of Fennel and Potato Soup

Directions

  1. In a large saucepan heat oil over medium heat. Add fennel, yellow onion, and garlic; cook for 5 to 6 minutes or until fennel and onion are tender, stirring occasionally. Add broth, potatoes, milk, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potatoes are tender. Cool slightly.
  2. Meanwhile, in a medium nonstick skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat.
  3. Transfer potato mixture, half at a time, to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in sausage and lemon juice; heat through.
  4. Ladle soup into serving bowls. If desired, sprinkle with green onions.

Nutrition Facts (Cream of Fennel and Potato Soup)

  • Per serving:
  • 254 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 39 mg chol.,
  • 831 mg sodium,
  • 29 g carb.,
  • 7 g fiber,
  • 4 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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