Double Creamy Potato Leek Soup

• 1 large potato (mine was around 14 ounces)
• 1 bunch leeks (see note above)
• 2 stalks fennel (including fronds)
• 3 tablespoons olive oil
• sea salt to taste
• 4 cups water
• 1/2 cup assorted dried mushrooms
• 1 tablespoon dried thyme
• 1 pint cream
• sea salt and pepper to taste

1. Cut potatoes, leeks and fennel (see note above. Set fronds aside for flavor and garnish) into thin slices. Add garlic, olive oil, and salt, and mix thoroughly. Place on cookie sheet in single layer and roast at 350? for about 30 minutes (or until soft and browned).
2. Boil 4 cups of water. Add mushrooms, thyme, roasted mix, pieces of fennel stalks, and chunks of leeks (as explained above). Bring to boil again, then simmer. After about 15 minutes remove the pieces and chunks of fennel and leeks that weren't roasted, and throw them away. Simmer for another 15 minutes or so.
3. Let the soup cool a little bit then blend it in batches using a regular blender, or an immersion blender. Stir cream into soup. Add salt and pepper to taste, if desired. Garnish with fennel fronds.

potato, leeks, stalks fennel, olive oil, salt, water, mushrooms, thyme, cream, salt

Taken from food52.com/recipes/20373-double-creamy-potato-leek-soup (may not work)