Instructions: Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve for garnish. Thinly slice fennel bulb and place in a 4-quart casserole.

Add onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min. stirring after 5 min.

Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor. Return soup to casserole. Add remaining 2 cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3 min. or until heated through. Garnish with chopped fennel greens.

NOTES : Recipe can be doubled. Freezes well

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