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Ingredients

• 3 tablespoons  olive oil
• 1 teaspoon  fennel seed, coarsely crushed or ground in a spice grinder
• 1 medium  fennel bulb, trimmed, cored, and cut into small dice (about 2 cups; save some fronds for optional garnish)
• 1 large  leek (white and light-green parts only), halved lengthwise, rinsed well, and cut into small dice (about 1 cup)
• 1 tablespoon  Pernod (optional)
• 3 cups  lower-salt chicken broth
• 1   28-ounce can whole peeled plum tomatoes, drained and coarsely chopped (reserve the juice)
• 1 medium  red or yellow potato, peeled and cut into medium dice
•   Kosher salt and freshly ground black pepper

Description

Loaded With Fennel And Potatoes, This Hearty Tomato Soup Is Perfect With A Grilled Cheese Sandwich, But A Fresh Spinach Salad Would Make The Meal Too. For An Elegant Twist, Try Pureeing The Soup (see Tip Below). The Pernod Is Optional, But We Highly Recom

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