Ingredients
White part of 5 med size leeks washed and chopped coarse
1 fennel bulb - Cut off the branches and most of core and chop
½ onion chopped coarse
1 stick butter
2 qts chicken stock
1 can veg stock
8 medium potatoes peeled and
cubed (1 Inch)
½ pt cream.
Preparation
Sauté leeks,onion and fennel bulb in butter for 10 min
Add stock and bring to boil, simmer another 15 min
Add potatoes and cook until done.
Cool a little and puree in blender
Add cream and reheat for eating
Salt and pepper to taste.
