Creamy Fennel and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 6 cups coarsely chopped cored fresh fennel bulbs (from about 4 large), fronds reserved
- 2 medium onions, chopped
- 8 ounces white-skinned potatoes, peeled, diced
- 4 cups (or more) canned low-salt chicken broth
- 2 teaspoons (or more) fresh lemon juice
- 1 cup whipping cream
- 1 teaspoon fennel seeds, finely crushed
- 3/4 teaspoon dried tarragon
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