Ingredients:
2 tablespoons olive oil
1 cup thinly sliced leeks
½ cup chopped fennel bulb
2 tablespoons minced garlic
6 cup water or stock of choice
2 medium potatoes, rinsed and chopped (2½ cups)
1 cup milk of choice
1 tablespoon minced Italian parsley
2 teaspoons shoyu
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
Pinch of cayenne
Directions:
1. Place oil in a 3 quart pot on medium heat. Add leeks, garlic, and fennel, cook for 3 minutes, stirring frequently. Add potatoes and water or stock and cook until soft, about 20 minutes, stirring occasionally.
2. Remove from heat, stir in the milk, and allow to cool 10-15 minutes. Carefully blend in batches, filling the blender halfway. Return to pot, add seasonings and stir well.
Serves 4-5