3# Fingerling Potatoes, Quartered
2 C Leeks, Quartered, Sliced and Rinsed
1 C Celery, Peeled and Small Diced
1 C Fennel, Small Diced
2 T Garlic, Minced
½ C Pernod Liqueur
1 ½ C White Wine
2 Quarts Chicken Stock
- 1 C Milk
- 1 C Heavy Cream
Salt and Black Pepper to taste
Add ¼ C of Extra Virgin Olive Oil to a heavy bottomed 8-quart pot. Cook the leeks, celery and fennel over medium heat until the celery only has a little bit of tooth left. Add the pernod and white wine and allow to flambe to cook the alcohol out. (Pernod is an amazing addition to this soup, but if you do not have the means to obtain it then add an extra ½ C of wine)
Add the potatoes and stir thoroughly. Allow the liquid to reduce by ¾, until almost dry.
Add the chicken stock and bring to a boil. Reduce to a high simmer and cook for approximately 15 minutes or until the potatoes are soft but not disintegrated.
Transfer half of the soup to the blender and blend until completely smooth.
Using the potato masher, mash the remaining soup in the pot until the potatoes are in small “pea” sized pieces. Larger pieces of skin are fine.
Add the pureed soup back to the pot.
Add the milk and heavy cream.
Season with salt and black pepper to taste.