Leek and Potato Soup

1: In a Dutch oven over medium heat, sauté leeks and celery in 2 tbsp olive oil until tender and fragrant, about 20 minutes.

2: Create a well in the center and add 2 tbsp olive oil, anchovy fillet, garlic, ground coriander, fennel seeds, salt, and pepper. Mix well with the leek and celery mixture.

3: Add diced potatoes and chicken broth. Cover and bring to a boil, then simmer until potatoes are soft.

4: Use an immersion blender to puree the soup until smooth.

5: Garnish with fried leeks, croutons, a drizzle of heavy cream, and season with salt and pepper to taste.