Roasted Fennel, Potato, and Leek Soup

Preheat the oven to 400 F. Place potatoes and fennel in a large mixing bowl.

Wash the leeks making sure all the grit is removed and then slice them into 1 inch pieces. Add the leeks and garlic to the bowl with the potatoes. Toss with olive oil (enough for a light covering) and season with salt and pepper. Spread out the vegetables evenly onto a parchment lined sheet pan and roast for 45 minutes.

When the vegetables are browned and cooked through spoon them into a large saucepan. Add the chicken stock and bring to a boil. Reduce the heat to the simmer and cook for 15 minutes.

Puree the soup in batches (in a blender, or you can use an immersion blender) and then pass the soup through a fine mesh strainer into a bowl. Then return the soup to the saucepan and add the heavy cream and continue to cook until heated through. If the soup is too thick, you can thin it with a little water or extra stock. Season with salt and pepper.

To serve garnish with chopped chives, pancetta bits or croutons.