Velvety Leek, Fennel & Potato Soup

Directions

1. In a preheated medium size pot add oil, onion, garlic, leek and fennel saute for 5-8 min to soften vegetables. Sprinkle with salt & pepper. Add diced potatoes and continue stirring and cooking on medium heat for another 5min. Add broth and bring pot up to boil. Immediately turn down the heat to a simmer and cook until vegetables are fork tender. Approx. 20-30min. Taste for seasoning. Using a slotted spoon transfer the larger chunks of vegetables to a blender add some stock just to blend and puree. I like leaving a few chunks to add texture so everyone can see the ingredients.