Potato & Leek Soup

1: In a medium heat large pot, heat 2 tbsp of olive oil. Add the thinly sliced leeks and finely diced celery. Cover and cook for approximately 20 minutes until they become tender.

2: Create a well in the center. Add 2 tbsp of olive oil along with the anchovy fillet, garlic, ground coriander, fennel seeds, salt, and pepper. Mix these ingredients together.

3: Add the diced potatoes and pour in chicken broth. Cover the pot and bring it to a boil. Let it simmer until the potatoes are soft and easily break apart.

4: Blend the ingredients in the pot using an immersion blender until smooth.

5: Garnish your soup with fried leeks, freshly prepared croutons, and heavy cream.