Cream of Fennel Soup with Potato, Leek, Celery & Pumpkin Seeds

Directions

1. Rinse all produce, then pat dry.
2. Trim the leeks, halve lengthwise, rinse between the layers, and slice into 1/4-inch pieces; place in a bowl.
3. Remove the fennel stalks, halve the bulbs, and cut into medium dice; add to the leek bowl.
4. Heat a large pot over medium heat.
5. Small-dice the celery and add to the bowl with the other vegetables.
6. When the pot is hot, melt butter and add the vegetables with a pinch of salt, pepper, and garlic powder; cook until just softened, about 4–5 minutes.
7. Peel and small-dice the potatoes.
8. Pour in the broth and add the potato; bring to a boil, then lower to a simmer until the potatoes are tender, about 12–15 minutes.
9. Using a hand blender, purée the soup until smooth; if using a regular blender, process in batches and return to the pot.
10. Stir in the cream and cook just until warmed through, about 1 minute; remove from heat and taste for seasoning.
11. Ladle into bowls and sprinkle with pumpkin seeds before serving.