Potato & Fennel Soup w/ Garlic

Made this up today based on what was in the fridge. I'm stoked because it comes out to about $1 a serving and money is tight these days. You could vary it any way you want to incorporate leftover produce (spinach, carrots, etc.). Here's what I did:

• 1 small onion, chopped
• 4 stalks celery, chopped
• 1 leek, chopped
• 5 garlic cloves, chopped
• 3 tbsp butter
• 1 tbsp olive oil
• 1/2 bulb fennel, chopped
• 1 tbsp marjoram
• 4 cups potatoes, peeled & cubed

Heat oil and 2 tbsp of the butter in a large saucepan over medium heat until hot.

Add onion and celery and saute until onion is translucent.

Add garlic & saute about 2 minutes longer.

Add fennel & leek and saute for another 4-5 minutes.

Add potatoes along with marjoram and enough water to cover potatoes (about 3 cups). Bring to a boil, cover, and simmer until potatoes are fully cooked (took about 20-25 minutes). Stir occasionally.

Once potatoes are cooked, turn heat off, mash potatoes up a bit with a potato masher and stir in milk & remaining butter.

Salt & pepper to taste.