Velvety Leek, Fennel & Potato Soup

• 1 leek sliced
• 1 onion, chopped
• 3 garlic cloves, chopped
• 5 yellow med. size potatoes, peeled, washed, cubed
• salt & pepper to taste
• 1/2 cup chopped fennel, stems can be used
• 6 cups vegetable or chicken stock (preferably homemade)
• 2 tablespoons extra virgin olive oil

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.
2. 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.
3. Using a slotted spoon transfer the larger chunks of vegetables to a blender add some stock just to blend and puree.
4. I like leaving a few chunks to add texture so everyone can see the ingredients.

onion, garlic, potatoes, salt, chopped fennel, vegetable, extra virgin olive oil

Taken from food52.com/recipes/21458-velvety-leek-fennel-potato-soup (may not work)