Fennel and Potato Soup Recipe

Slice the fennel into medium-size pieces.

Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel spring onions and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.

Pour remaining stock into the pot; add potato. Bring the mixture to a boil reduce heat to medium-low and simmer gently until the potato is very soft and cooked through about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.