Fennel potato soup

 2 large fennel sliced then chopped 

2-3 stalks celery chopped 

1 medium onion chopped 

2 cups chicken broth 

2 Tbsp olive oil 

6 garlic cloves chopped 

2 pounds Yukon gold potatoes skinned and chopped 

1 bay leaf, fennel seeds, thyme, parsley, whole peppercorn 

Salt and pepper 

1. Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
2. Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.