Categories: Soup

Ingredients

• 2 TBS vegetable oil
• 1 fennel bulb, diced
• 1-2 tsp leafy part of fennel
• 4 medium size potatoes, diced
• 1/2 onion
• 1/2 cup diced leeks
• 2 cloves garlic, diced
• 1/2 tsp sea salt
• 1/2 tsp black or white pepper
• 1/2 tsp mixture of fennel seeds and caraway seeds, toasted
• dash of allspice
• 2 cups chicken broth
• 1/2-1 cup cream or half&half
• sour cream to garnish

Directions

1. Saute onions, leeks, and fennel in oil for about 5 minutes.

2. Add garlic and potatoes and all spices. Saute for another 5-8 minutes.

3. Add broth and bring to boil. Simmer for 20-30 minutes until potatoes are very soft.

4. Add green fennel leaves and cream and turn off heat. Let sit for another 10 minutes.

5. Blend half or all of the soup to make creamy consistency.

6. Can serve with dollop of sour cream and top with some toasted fennel and caraway seeds.

7. Enjoy!

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