Prep 40 min ∙ Cook 55 min
1 tsp crushed fennel seeds
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 a medium heat in a large pan.
2) Add garlic - heat for a few mins until golden.
3) Add fennel seeds and stir in with garlic.
4) Add leeks and potatoes and mix well with other ingredients. Cover and cook for 5 mins.
5) Stir quickly. Cover and cook for further 5 mins.
6) Add stock. Bring to boil, then cover, turn heat down and simmer for 40 mins.
