Also, since I didn’t have any homemade broth handy, I experimented with Herbamare, in incredibly healthy seasoning salt that I have found to be a great substitute for the bouillon I had been using. (If you don’t have Herbamare, use 1 cup of vegetable or chicken broth instead of the water and Herbamre.)

• 2 large, 3 medium or 4 small leeks
• 2 Tbsp. butter or extra virgin olive oil
  
  
• 2 unpeeled, large organic potatoes
• Raw fennel bulb (white bulb part only)
  
• 1 cup water
• 1 tsp. Herbamare

1.  Coat the bottom of a large stock pot with butter/oil and sauté leeks until soft.

2.  Cut the potatoes and fennel bulb into chunks and add to the pot, along with the water and Herbamare.

3.  Bring the water to a boil and cook the vegetables until they are tender and can be easily pierced with a fork, about 15 to 20 minutes.

4.  Use an immersion blender to process the potato mixture, adding additional liquid to reach the desired consistency.

5.  Add additional salt, pepper or Herbamare to taste.

Variations:

Experiment by adding additional liquid and seasoning to turn this into soup.