Potato Fennel Soup

• 2 large or 3 small fennel bulbs, trimmed and chopped into 1 inch pieces

• 2 lbs. potatoes washed and cubed

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1-2 yellow onions, diced

• 4 cups vegetable or chicken stock

• salt and ground black pepper to taste

Heat butter and olive oil at the bottom of a soup pot, add fennel, onions and one cup stock. Cover and simmer gently for about 15 minutes until fennel is soft and translucent. Next pour remaining stock into the pot with potatoes. Bring the soup to a boil, then reduce to medium heat and simmer until the potatoes are cooked (about 20 minutes).

To make the soup a creamy consistency either blend or mash ingredients with a potato masher. Add water as needed to bring soup to desired consistency. Add salt and pepper to taste. Allow soup to rest for 5 minutes before serving.