Tomato Soup

Ingredients:

• 1 Tbsp. Olive Oil
• 1 1/2 Tsp. Fennel Seed
• 1 Large Fennel Bulb (diced small)
• 2 Large Leeks, sliced finely (white and green parts only)
• 1 Qt. Reduced Sodium Chicken Broth
• 1 Lb. Vine-Ripe Tomatoes (diced)
• 2 Small Red or Yellow Potatoes (quartered)
• Salt & Pepper to Taste

Directions:

• In a medium sized soup pot, heat oil over medium heat.

• Add fennel seed and cook until fragrant (about 3 minutes)

• Add diced fennel and leeks

• Cook over low heat, stirring occasionally until vegetables are soft (about 10 minutes)

• Add broth, tomatoes, and potatoes.  Reduce heat to low and cover and cook until potatoes are cooked through