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Fennel-Potato Soup with Smoked Salmon
- 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
Directions:View on Bon Appetit
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