I got this recipe from Cooking Light. It's good. It looks like gravy after you puree it... But it's good. I've always wanted to try fennel and leeks so this was the perfect recipe!
2 cups chopped fennel bulb (about 2 small)
2 cups thinly sliced leek (about 2 large)
2 cups cubed, peeled baking potato
1 ¼ cups water
½ teaspoon salt
¼ teaspoon fennel seeds
1/8 teaspoon black pepper
2 (14 oz) cans chicken broth
Heat a non-stick skillet over medium high heat.
Add fennel bulb and leeks and saute 4 minutes.
Add potatoes and remining ingredients, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender.
Place half od the soup in a blender or a food processor and process until smooth. Pour soup puree into a bowl and set aside. Process remaining soup until smooth. Return soup to the pan and simmer for five minutes or until slightly thickened.
Makes 7 cups.