Dutch Yellow Potato and Fennel Soup

Ingredients:

3 Tablespoons Sweet Butter
2 Each Fennel Bulbs, trimmed and sliced
2 Medium Leeks, white parts washed and sliced
2 Cloves Garlic, minced
1 Pound Baby Dutch Yellow Potatoes, peeled and diced
4 Cups Shaw’s Own Brand Chicken Broth
¾ Cup Evaporated Milk
1 Teaspoon Lemon Juice
Salt to taste
White Pepper to taste

Directions:
Melt butter in a large soup pot. Add fennel, leek and garlic. Place on medium heat, stirring occasionally, until vegetables are softened, about 15 minutes. Add potatoes and stock, cover and simmer until vegetables are soft, about 40 minutes. Remove soup from stovetop. Allow to cool 20 minutes, then process in food processor fitted with metal blade. Return soup to pot; add cream, lemon juice, and season with salt and pepper. For an extra touch of flavor, add a dash of hot sauce or balsamic vinegar.

Servings: 8