Hearty Garlic and Snap Pea Soup

I LOVE this soup. Another must have for the garlic lovers out there. This recipe is great as is but my husband thought it could be a little chunkier so the next time I make this I am going to add another potato or two and put them off to the side when pureeing the soup;  then add them back in the pot with the pureed mixture. If we like it I will update the recipe below. Hope you Enjoy!

Recipe:

4 cloves garlic, chopped
2 tablespoons olive oil
¼ cup chopped onion
1 pound Yukon gold potatoes, quartered
1 (32 ounce) can reduced-sodium chicken broth
1¾ cups water
1 medium fennel bulb, thinly slivered (fronds reserved)
1½ cups sugar snap peas, trimmed
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon reserved snipped fresh fennel fronds

1) In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to a boil; reduce heat. Cook, covered for 15 to 18 minutes or until potatoes are tender. Cool soup slightly.
2) Using a food processor or blender, puree soup in batches until smooth. Return to saucepan. Add fennel and peas. Bring to a boil; reduce heat. Simmer, uncovered, for 3 minutes.
3) Stir in salt and pepper. Top with fennel fronds.

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yields: 4 servings

Source: BHG