Step 1

Cut off the dark green tops of the leeks, fennel stems, and fennel fronds. Place them in a large pot with 8 cups of water. This will become your broth base.

Step 2

Bring leek and funnels to a boil, then reduce the heat to medium.

Step 3

Cover and simmer 20 minutes.

Step 4

Strain broth, discard leeks and fennel.

Step 5

Next, roast carrots on a cookie sheet at 450 for 25 minutes.

Step 6

Meanwhile, put clarified butter in a sauté pan over medium heat, add diced fennel bulb and diced white part of the leeks. Let simmer for about 4 minutes.

Step 7

Next add sautéed fennel, leeks, potatoes, carrots, dill, and s&p to the pot of broth.

Step 8

Cover and cook until tender, about 15 minutes.