Styling and Photography by Karen Mordechai with Special Guest Styling by Randi Brookman Harris

1 tablespoon olive oil

2 medium fennel bulbs

6 medium potatoes, peeled and cubed

3 cups chicken broth

1/2 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Halve, core and chop fennel bulbs.

Heat olive oil and chopped fennel over medium heat for 5 minutes, stirring frequently. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Blend in a blender. Add cream, salt, pepper Heat through. To serve, sprinkle individual servings with Parmesan cheese and a chive garnish.