1. Put broth and water in a large soup pot and heat to a boil over medium-high heat. While broth is heating, prepare fennel and onion. Cut tops off fennel, reserving fronds, and wash and core bulb. Peel onion and chop both into roughly 1-inch pieces, then add to broth along with garlic, bay leaves, dill, and pepper (check later to see if you need to add salt; many broths are already high in salt). Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are cooked.
2. Remove the bay leaves and discard. Purie soup in a blender or food processor to a smooth consistency, or use an immersion blender. Return to pot and swirl in 1/3 cup potato lakes. Add a little more if you want a thicker soup. Add chopped fennel fronds. When soup has thickened to your liking, remove pot from heat.
3. Core unpeeled apple and chop into a fine dice. Ladle soup into four bowls. Top each with 1 tablespoon apple and 1 tablespoon cheese.
Source: Hannaford fresh Magazine, January - February 2007