Roasted Garlic, Potato, Leek And Fennel Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 20 garlic cloves, peeled
• 3 tablespoons olive oil, divided
• 3 leeks, and pale green parts
• 1 fennel bulb, diced
• 5 cups low sodium chicken broth (or use vegetable broth)
• 3 medium russet potatoes, peeled and diced
• 1 tablespoon fresh thyme, chopped fine (or 1 tsp dried thyme)
• 1 bay leaf
• salt and pepper, to taste
• 4 tablespoons nonfat plain yogurt
• fennel leaves, chopped

Recipe

• 1 preheat oven to 325f while peeling garlic cloves.
• 2 place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. roast for 20 minutes or until golden.
• 3 in large heavy saucepan heat remaining oil over medium heat. add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes.
• 4 add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. reduce heat and simmer for 40 minutes or until vegetables are tender.
• 5 remove bay leaves and discard.
• 6 puree soup, in batches, in food processor or blender. return to sauce pan and heat through.
• 7 season with salt and pepper to taste.
• 8 divide among 4 bowls and top each with a tablespoon of yogurt.
• 9 garnish with a bit of chopped fennel leaves, if desired.