Potato and Leek Soup - Andrew Zimmern

Ingredients

• 3 tablespoons unsalted butter
• 1 large leek, white and light green parts only, thinly sliced
• 1 medium onion, chopped
• 1 small fennel bulb—halved, cored and chopped
• 1 medium celery rib, thinly sliced
• 1 medium shallot, finely chopped
• 1 thyme sprig
• 1 large garlic clove, minced
• Salt
• 8 cups chicken stock
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 3 tablespoons finely chopped parsley
• 2 tablespoons finely chopped tarragon
• 1 cup heavy cream
• White pepper