• 6 chopped leeks
• 1 pound Yukon Gold potatoes, cut in uniform pieces
• 3 Tablespoons butter
• 2 Tablespoon of chopped fennel, reserve the green fennel "hair" for garnish
• 1/2 cup chopped white onions
• 1/2 cup chopped celery
• 1 cup white wine
• 2 Tablespoons of minced garlic
• 1/2 quart heavy cream
• 2 quarts chicken stock (water works too!)
• Salt and pepper to taste
• Heavy cream, optional

Heat 3 tablespoons of butter in a heavy-bottomed pot. Add the onions, celery, fennel, and garlic and sweat the vegetables on a low flame until they are translucent, for about 3 minutes. Add the leeks and cook for 5 minutes. Pour in the wine and let it evaporate. Stir for a few minutes and add the potatoes and cover with chicken stock or water. Salt and pepper to taste. Let it simmer over medium heat for about 30 minutes. Stir the soup so that it doesn't stick to the bottom of the pot. When ready, in the same pot, mix the soup with a hand-mixer. Top each hot bowl of soup with a little bit of chopped fennel "hair" and heavy cream for garnish.