7 c fresh vegetable stock
2 c leeks (white and light green only)
2 c fennel (chopped, fronds saved for decor)
4c (2lbs) red or yukon gold potatoes, chopped into 1/2" pieces
6 Tbs. butter
In large saucepan, sautee butter, leeks, and fennel till soft, about 7 min. Add potatoes and stock, bring to boil. Reduce to medium-high simmer, 25 min or until potatoes soften. Blend in food processor till smooth. Return to saucepan, salt and pepper to taste. Garnish with fennel fronds and serve.