Fennel, Potato & Apple Soup

1 bulb of Red Dog Farm fennel, cored and chopped
1 Red Dog Farm yellow onion, chopped
1 lb. of starchy potatoes, peeled and chopped
2 cloves of garlic, minced
2 tart apples, cored, peeled and thinly sliced
3 cups of vegetable or chicken broth
2 Tbls. of oil or butter
salt and pepper to taste

Begin by boiling water to cook the potatoes separately. While the potatoes are cooking, begin heating the oil (or butter) in a heavy-bottomed pot. Cook the garlic and onions, stirring often, for two-three minutes, then add the fennel. Cook until the fennel is soft. By this time the potatoes should be just about done- drain and rinse them once they are soft. Add the cooked potatoes, the apple slices and the broth to the onion/fennel pot. Bring all to a boil and down to simmer for ten minutes, cooking until the apples are tender. Blend the soup with an immersion blender, or carefully in batches in a blender or food processor. Mix it all back together in the soup pan and add your salt and pepper to taste. Serve hot.