Fennel Potato And Leek Soup - cooking recipe

Ingredients

2 fennel bulbs with 2 stalks (about 1 lb.)
2 medium baking potatoes (about 1 lb.)
3 Tbsp. unsalted butter
1 Tbsp. vegetable oil
2 medium leeks (white part only), cleaned and coarsely chopped
1 1/2 qt. chicken stock
1 tsp. salt
1/2 tsp. finely ground white pepper

Preparation

Remove core from fennel and slice.
Reserve some sprigs for garnish.
Peel potatoes and chop coarsely.
In medium soup pot, heat butter and oil over low heat.
Add leeks; saute, stirring occasionally until soft.
Add fennel and potatoes; continue sauteing for 10 more minutes, or until softened.
Add chicken stock; bring to simmer.
Partially cover and cook 30 minutes.