Potato Leek Soup with Roasted Garlic

based on Vegan with a Vengeance's White Bean and Roasted Garlic Soup

Ingredients

• 2 large onions, chopped
• 4T olive oil
• 2 leeks, chopped
• 2t salt
• 4 lbs baby yukon gold potatoes, diced
• 2t fennel seeds, crushed
• 2t sage
• 2 bay leaves
• 4c broth
• 2c water
• 1/2 head cauliflower, roasted (optional: just left over in the fridge)
• 2 bulbs of garlic, roasted
• 2 can canellini beans, drained and rinsed

Directions

1. Sautee onions with oil and salt until brown.
2. Add leeks, crushed fennel, sage, bay leaves, and potatoes. Sautee for 1 minute, then add broth and bring to boil. Simmer until potatoes are soft.
3. Add roasted garlic and beans, and continue to simmer for 5 minutes.
4. Remove from heat, remove bay leaves, and blend.
5. Season with salt & pepper. Also tastes good with lemon juice.
6. Return to heat, add lemon juice, and season with salt and pepper.