1 yellow onion, sliced

1 fennel bulb, sliced

8 whole garlic cloves, peeled

1 Granny Smith apple, peeled and sliced ½ pound (2 sticks) unsalted butter

6 large Yukon gold potatoes, peeled and diced

1 gallon vegetable stock or chicken stock
(see Note)

4 cups grated Parmigiano-Reggiano

1 cup heavy cream (optional)

Salt and white pepper to taste

1 lemon, juiced (about ¼ cup)

In a large stockpot, sauté the onion, fennel, garlic, and apple in the butter until translucent, about 15 minutes.

Add the potatoes and stock and bring to a boil, then simmer until the potatoes are fully cooked, about 30 minutes.

While the soup is still hot, puree in a blender in small batches. Stir in the cheese and the cream, if using. Puree in a blender in small batches. Season with salt, white pepper, and lemon juice.

Note: To make vegetable stock, in a soup pot combine 3 bunches leeks, roughly chopped; 4 whole heads of garlic; 2 cloves; and 1 bunch of parsley, roughly chopped. Cover with a gallon of water and simmer for 1 hour.

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