Pureed Winter Vegetabel Soup Recipe

1 T. vegetable Oil
1 medium onion, finely chopped
1 garlic clove, minced
1 bag (16oz) carrots,sliced
1 small fennel bulb, trimmed & diced
2 cans (13-3/4 to 14-1/2oz ea.) chicken or vegetable broth
1/4 tsp salt, or to taste
1/4 tsp. black pepper
3 medium all-purpose potatoes, peeled & cut into quarters
1/2 cup half-n-half or light cream (optional)
dill sprigs for garnish

1. In 5 quart saucepot, heat oil over medium heat. Add onion & garlic, cook 10 minutes or till tender, stirring occassionally. Stir in carrots, fennel, broth, salt, pepper & 3 cups water. Heat to boiling over high heat. Reduce heat to low; cover, simmer 10 minutes. Add potatoes, simmer 20 minutes or till veggies are very tender.

2.. In blender at low speed, with center of cover removed to allow steam to escape, blend vegetable mixture in small batches until smooth; pour into large bowl.

3. Return mixture to saucepot; add half-n-half, if desired; heat through. Garnish each serving with dill sprig.