2 bulbs florence fennel, 1 onion, 1 leek, 4 potatoes,
4 cups of chicken stock, 25 gr butter, 1 bay leaf,
1 cup of cream (milk), salt and pepper.
Slice bulb fennel thin, slice leek, chop onion
Cut potatoes small, Melt butter, onion, fennel and leek until soft.
Add potatoe and bay leaf and some stock to cover veg.
Cover and simmer 20 min until veg tender.
Remove bay leave. Add salt and pepper and put in cream (milk).
Serve hot or chilled
