This soup is totally awesome. It is flavorful, filling and so easy to make! I hope you enjoy it as much as I do!

3 leeks, whites only, diced

1 fennel bulb, diced

5 tablespoons unsalted butter, chilled

4 cups vegetable stock

1 ½ pounds russet potatoes, peeled and chopped into 1-inch piece

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh Italian parsley

salt and white pepper

2 cups milk

½ cup heavy cream

2 tablespoons lemon juice

truffle oil

Sauté the leeks and fennel in a large saucepan over high heat with 3 tablespoons of the butter until translucent. Add the vegetable stock, potatoes, and herbs. Season with salt and pepper. Cover and cook over medium heat for about 30 minutes. Blend the mixture in a blender, with the milk, cream, lemon juice, and the remaining 2 tablespoons butter. Strain. Drizzle each serving with truffle oil before serving.

*Recipe from The Girl and the Fig Cookbook*