Now, crush the garlic and slice the onion. While you’re in the slicing mood, chop up the fennel bulb, taking out the hard core.
Sweat the onion in a saucepan, with a little of your favourite oil for 5 minutes. I use safflower or mustard seed oil.
Next add the garlic and again sweat it for 5 minutes, this really releases the flavours.
Add the fennel slices and keep stirring throughout the next 5 minutes. Once the fennel has softened, add the stock and allow to boil until you’ve washed and cubed the potatoes. Add these to the fennel and simmer until cooked.
Do a little dance as you open the philly cream cheese and pop it into the bubbling soup. Season with salt and pepper, then allow to cool slightly before whizzing it into a smooth consistency.
Serve with homemade garlic bread and sprinkle lightly with the delicate fennel leaves as a garnish.