Leek and Potato Soup

• 1 tsp. crushed fennel seeds
• 1 tsp. ground pepper
• 2 cloves garlic
• 2 tbsp. olive oil
• 4 pints vegetable stock
• 2 lbs. leeks (trimmed, cleaned, sliced)
• 2 lbs. potatoes (cleaned, cut into cubes)

1. Heat olive oil on medium heat in a large pan.
   
2. Add garlic – heat for a few minutes until golden.
   
3. Add fennel seeds and pepper and stir in with garlic.
   
4. Add leeks and potatoes and mix well with other ingredients. Cover and cook 5 minutes. Stir quickly.
5. Cover and cook for 5 minutes further.
   
6. Add stock. Bring to boil, then cover, turn heat down and simmer for 40 minutes.

Recipe via MarthaFry.org