8 Servings 20 min Cook
1 Tsp, whole Fennel Seed
5 1/2 Cup Chicken Broth
1 Leek Leeks
3 Tbsp Butter
2 Bulb Fennel
3 Potato medium (2-1/4" to 3-1/4" dia) Potato
1/3 Oz Chinook Salmon
Using only the white and pale green parts of the leek, halve lengthwise and thinly slice crosswise.
Trim fronds from fennel bulbs and reserve.
Coarsely chop fennel bulbs and salmon.
Peel potatoes and cut into 2-inch cubes.
Melt butter in heavy large pot over medium-high heat.
Add fennel, leek, and fennel seeds and cook until vegetables begin to soften, stirring often, about 8 minutes.
Add potatoes and 5 1/2 cups broth.
Bring to boil; reduce heat to medium.
Cover with lid slightly ajar and simmer until potatoes are tender, about 12 minutes.
Working in batches, puree soup in blender.
Return soup to pot and rewarm over medium heat, stirring often and thinning with more broth by 1/4 cupfuls for desired consistency.
Season soup with salt and pepper.
Divide soup among bowls.
Garnish with smoked salmon and reserved chopped fennel fronds.