The roasted potatoes and the cream make this a dreamy, creamy comfort soup! Roasting the potatoes, leeks, fennel, and garlic first adds an extra layer of flavor. <br /> <br />Note: I used the whole stalks of the fennel in this soup, but didn't roast anything above where the fronds started. The actual fronds were used as garnish, and the part of the stalks that weren't roasted were added as big, easily removable pieces when the soup was cooking. I also only roasted the white parts of the leeks, but kept a couple of inches of the whiteish/green part in big, easily removed chunks while the soup cooked. This was to add extra flavor and to waste as little as possible. Once the soup had cooked for about 15 minutes, I removed the big chunks.

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