Cream of fennel, leek and carrot soup

1 T olive oil
2 leeks, trimmed and chopped
2 cloves of garlic, finely chopped
3 stalks of celery, trimmed and chopped
2 carrots, chopped
1 potato, peeled and chopped
1 10 oz can of chicken broth plus water
1/4 t pepper
1/2 t chopped fresh thyme or pinch of dried
salt, to taste
croutons, topping is optional
2 T chopped fresh parsley, as topping

heat oil in saucepan or dutch oven. Add leeks, garlic, fennel and carrots and cook gently for about 5 mins or until vegetables are beginning to soften. Add potato, stock, pepper, thyme and salt. Bring to a boil. Reduce heat cover and simmer gently for 20 - 25 mins, until vegetables are very tender. Puree in blender or food processor until very smooth. Taste and adjust seasonings if needed. Serve Sprinkled with croutons (optional) and parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user JE_69_MO.