- 2 tablespoon olive oil
- 3 cups thinly sliced and chopped fennel (about 2 bulbs)
- 3 cups sliced leeks (white and pale green parts only)
- 3 large cloves garlic, chopped
- 1/2 cup dry white wine
- 1 small russet potato, peeled and diced (about 8 ounces)
- 2 quarts vegetable or chicken broth
- Salt and freshly ground black pepper to taste
- Pinch of thyme or to taste (optional)
- 1/2 cup heavy cream (optional)
Cut the top stems off the fennel. Reserve 1/2 cup of fronds for garnish.
Heat oil in a large saucepan over medium heat. Add chopped fennel and leeks. Cook for about 10 minutes, stirring occasionally, or until wilted and just starting to brown.
Add garlic and cook for 2 minutes. Add wine and cook until almost evaporated. Add the potato and broth, season with salt and pepper and bring to a boil. Reduce to a simmer and cover.
Cook for about 30 minutes or until the vegetables are very tender. Use a blender to puree to desired consistency and return to saucepan. Add cream, if using. Heat through to thicken, adjust seasonings and serve garnished with reserved fennel fronds.