Potato soup with fennel

Ingredients:

• 3 large leeks
• 1 large fennel root, diced (set the greens aside)
• 3 large carrots, diced
• 2 tablespoons unsalted butter
• 1 kg potatoes, peeled and cut into 2.5 cm pieces.
• 1.5 cups of skim milk
• 1/4 cup chopped fresh parsley and/or dill
• 0.5 cup reduced-fat ricotta
• 4 slices crusty Italian bread, toasted

Preparation:

1. Preheat oven to 230°C.

2. Prepare the broth:

   
   Trim the dark green tops from the leeks and place them in a large saucepan along with the fennel greens; add 8 cups of water. Bring to a boil, then reduce the heat to medium, cover, and simmer for 20 minutes.
   
3. Meanwhile, halve the remaining leeks lengthwise, then slice thinly and rinse. Place the carrots, half of each sliced ​​leek, and diced fennel on a foil-lined baking sheet. Season with salt and black pepper, spray with cooking spray, and toss. Bake until golden brown, about 25 minutes.
4. Meanwhile, melt the butter in a Dutch oven or saucepan over medium-high heat. Add the remaining leeks and fennel and cook, stirring, until softened, about 4 minutes. Add the potatoes and 2 cups of the prepared broth. Cover and simmer until tender, 15 minutes. Add another 4 cups of broth and the milk; bring to a boil. Pour the soup into a blender in batches and puree; season with salt and pepper to taste.
5. Ladle the soup into bowls and top with roasted vegetables and chopped herbs. Spread ricotta on toasted bread and sprinkle with black pepper; serve with the soup.