Arugula, Potato & Leek Soup

Ingredients

• 1 1/4 lb Potato; peeled & coarsely
• 3 c Chicken broth
• 10 oz Arugula; washed, trimmed, to
• 4 Arugula leaves; finely
• Pepper & salt; as needed
• 2 md Leeks; trimmed, cleaned
• 2 tb Ricard or Pernod
• 12 tb Yogurt
• 1 1/2 tb Vegetable oil
• 1 ts Fennel seeds; ground
• 1 1/2 c Water
• 1 md Onion; sliced