Fennel/Leek Soup

2 Tofurky kielbasas, chopped & sauteed
4 small leeks (or 2 large from the store - a couple cups' worth when chopped)
1 fennel bulb (about 1 to 1.5 cups chopped)
2 cloves garlic, minced
1/2 stick salted butter
splash of white wine
5 large yellow potatoes
4-5 cups broth - mushroom or chicken

Kale chips, greek yogurt

Chop leeks and fennel, set aside. Slice up kielbasa and start browning in a bit of the butter in a cast iron DO, so it's thoroughly cooked. While it's sauteeing, chop the potatoes - cut one up super small, almost a mince/rough chop, so it thickens the soup (either that or you can throw a couple cups after cooking into the food processor to smooth out - but I don't like dirtying up the food processor if I don't have to).
When the kielbasa is browned, melt the rest of the butter in the DO, and saute the fennel, leeks and garlic. Deglaze with a splash of the wine, cook down a bit, then add the broth (I used mushroom last time and it was to die for - but chicken would be good too). Bring to a boil, add the potatoes, and simmer til the potatoes are almost done. Mash up a bit with the potato masher to thicken the soup up, then add the kielbasa back in and finish cooking. Add salt & pepper to taste.

Serve with a dry white like Chardonnay; kale chips and a little plain yogurt mixed in - yummmm.