1 large fennel bulb
1 large leek – white part only
3 large potatoes
1 tsp butter
1 tsp oil
1 L chicken stock
salt and pepper
Slice the fennel into small pieces. It will cook down in the stock, however I cut it quite small so that it does not have to cook for too long and retains its flavour. Finely slice the leek, using the white part of it only.
Saute the fennel and leek in the butter and oil until the fennel and leek starts to sweat down and looks translucent.
Add chopped potatoes and cook for a further 1-2 minutes.
Transfer contents of pan to a cooking pot, add in the 1 L of chicken stock and bring to the boil. Let it simmer partially covered for approximately 1 hour. You want the potatoes to be soft so that you can blend everything up.
During the cooking process I skim the top of the pot, getting rid off any excess oil etc.
Blend and ENJOY!