Potato and Fennel Soup

Soup is definitely one of the best ways to warm up on a cold day. I made this soup as a 'Happy Friday' lunchtime treat for my colleagues. I found this recipe in a fabulous book by Sally Wise called 'Slow cooker- Easy and delicious recipes for all seasons'. Unfortunately in the flurry of lunchtime I completely forgot to take a photo of the soup-bummer!

1 kg fennel bulbs
900g potatoes
1 small onion
100g diced bacon
3 cups of chicken stock
90 ml sour cream
2 tablespoons finely chopped mint

Remove and discard any tough sections from the fennel and dice finely. Peel and dice the potatoes. Peel and dice the onion. Place all in the slow cooker with bacon and stock.

Place lid on cooker and cook for 4 hours on High.

Purée or sieve until smooth, then add the sour cream.

Serve topped with a little chopped mint.

Serves 6 - 8