Ingredients
3 tblspns unsalted butter
8 large leeks
3 medium baking potatoes
2 fennel bulbs
5 cups vegetable stock
salt and pepper
Preparation
Melt the butter in a large soup pot. Chop the white parts of the leeks and the fennel bulbs and cook for 20 minutes. Peel and slice the potatoes and add cook for 30 minutes. Puree. Add salt and pepper to taste. Add additional stock if needed.
