Fennel & Potato Soup - Eat Well Tasmania

Ingredients

• 2 tbsp Tasmanian extra virgin olive oil
• 1 large brown onion, diced
• 2 leeks, washed and diced
• 2 large bulbs of fennel, trimmed, washed and diced
• 500g potatoes, peeled and diced
• 6 garlic cloves, peeled and cut in half
• 2L chicken or vegetable stock
• Freshly ground pepper and salt, to season
• FOR GARNISH, CHOICE OF:
• Chopped fresh fennel fronds
• Chopped herbs (dill or parsley)
• Thinly slice fennel and fry in olive oil and garlic for a crispy topping
• Garlic croutons
• Shaved Parmesan cheese