Mashed Potato Leek Soup
Saute the leeks and fennel in a pan with a little olive oil until soft (about 5-6 minutes)
Put all the ingredients into a large pot and cook over low heat, stirring occasionally, for 1-2 hours (or as long as you want). Puree in the pot using a blender and serve with a sprinkling of cheddar cheese on top.
rating - 4/5
Why? I liked the use of the fennel and the leeks and the simplicity of the ingredients, but I think there are unnecessary steps in this recipe. If I were to make it again, I would not mash the potatoes first, but just put them into the pot as is and simmer for several hours. I do like the smoothness of the soup, but the original recipe called for more liquid and I may add a little more to make it just a bit smoother.