Fennel, potato and leek soup

Ingredients:
1 medium potato, peeled and cut into small cubes
1 leek, sliced
1 bulb of fennel, sliced
1 small onion, sliced
1 veg stock cube
Boiling water
Creme fraiche
Salt and pepper
Bacon to serve (optional)

Method:
Sweat all the veg (except potatos) in a pan for about ten min or bung in a covered bowl with a little oil in the microwave for same time.
Transfer to pot fry gently for a minute then add potato.
Cover with boiling water and add stock cube.
Simmer for ten min until potato is soft.
Blend mixture.
Add salt and pepper to taste.
Add big spoonful of creme fraiche and stir.
Serve with a little blob of creme fraiche and for extra indulgenge some crispy bacon bits.

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