Potato-Leek Soup With Fennel And Watercress - cooking recipe

Ingredients

3 tablespoons olive oil
2 leeks (with tender green parts)
2 fennel bulbs
2 baking potatoes
6 6 cups vegetable stock or 6 cups prepared broth
1 bunch watercress, stems removed
salt
fresh ground white pepper

Preparation

Warm the oil in a soup pot.
Add the leeks and saute.
Add the fennel and potatoes and continue to saute.
Add the stock and bring to a simmer.
Cook until all the vegetables are completely softened.
Add watercress, cooking it until it's wilted but still bright green.
Use a handheld blender until smooth.
Add the salt and white pepper.
Enjoy!
For Vegetarian use vegetable broth.