Potato And Fennel Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 None leek, sliced
1 bulb fennel, chopped
1 clove garlic (optional)
2 1/4 lbs potatoes, peeled, chopped
4 cups vegetable stock
None None Crispy bacon or chorizo, to serve
None None Baby spinach, to serve

Preparation

Heat oil in a saucepan over medium heat. Saute leek, fennel and garlic (if using) for 3-4 mins, until very tender. Add potatoes, stock and 2 cups water. Season to taste. Cook for 20-25 mins, until potatoes are very tender.
Using a hand blender or food processor, process to a puree. Reheat on low and season to taste. Serve topped with crispy bacon and spinach.