Fennel Vichyssoise With Smoked Salmon

Ingredients:
- 3 tablespoons butter
- 2 fennel bulbs, trimmed and chopped, fronds reserved for garnish
- 2 leeks, white part only, halved, rinsed and sliced
- 1 1/2 lbs russet potatoes, peeled and cubed
- 1 teaspoon fennel seed
- salt, and
- white pepper, to taste
- 5 -6 cups chicken stock
- 1 ounce smoked salmon, chopped, for garnish

Directions:
- Melt butter in a heavy pot.
- Add fennel, leek and fennel seeds until softened, about 8 minutes.
- Add potatoes and 5 cups stock.
- Bring to boil, lower to simmer and cook 12-15 minutes.
- Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
- Thin with extra stock if needed.
- Pour into bowls, garnish with smoked salmon and fennel fronds.