Fennel, Leek and Potato Soup

I love fennel, but had failed to ever feed it to my tiny humans.  They love soup, so I figured this would be the best way to introduce it to them, though my eldest said it smelled like candy as I was cutting it (my family loves black licorice).  Needless to say this was a win, my kids requested seconds at dinner.   I have provided a vegetarian or even vegan option for those in need.

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Ingredients:

1 Fennel, core removed, bulb and stalk sliced thin

3 Leeks, white and light green part, sliced thin

2 Cloves Garlic, minced

Salt and Pepper

2 T Butter (use Olive Oil if needed)

5 C Chicken Broth (use Vegetable Stock if needed)

1 medium Apple, peeled, diced

2 C Diced Fingerling Potatoes

2 tsp. Turmeric

2 Bay Leaves

1/4 tsp. Dried Thyme

2 T Fresh Parsley, chopped

1/2 C Heavy Cream (use canned Coconut milk if needed)

1 T Lemon Juice

Directions:

-In large skillet melt butter over medium heat.  Add in fennel, leek and garlic, add in desired salt and pepper.  Cook until vegetables brown.

-Add cooked veggies to crockpot, add in all other ingredients except cream and lemon juice.  Cook low 6 hours or until potatoes are soft.

-Reduce temperature to keep warm, add in cream and lemon juice, stir well.  Allow to cook an additional 15-20 minutes.  Server with fennel fronds.  Enjoy!

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