Fennel And Potato Soup

• 3 fennel bulbs medium, trimmed, quartered, and cored
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 scallions spring onions, trimmed and sliced
• 4 cups vegetable stock from 1 cube
• 1 large potato peeled and cubed
• black pepper

1. Slice the fennel into medium-size pieces, keep the feathery fennel fronds.
2. Heat butter and olive oil together in a medium pot over medium-low heat.
3. Add sliced fennel, scallions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
4. Add potato and remaining 3 cups of the stock, bring to a boil. Reduce heat to medium-low and simmer gently for 25 minutes or until potato is very soft and cooked through.
5. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. Do not puree the mixture. Add a little water if it becomes too thick.
6. Season with pepper.
7. Set aside before serving for 5 minutes to allow flavors to develop.

butter, olive oil, onions, vegetable stock from, black pepper

Taken from www.yummly.com/recipe/Fennel-And-Potato-Soup-1656255 (may not work)