Fennel Laced Celery Soup

Ingredients:
- 2 tablespoons butter or 2 tablespoons olive oil
- 4 cups diced celery
- 2 onions, finely chopped
- 1 fennel bulb, trimmed cored and chopped
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 12 teaspoon sea salt
- 12 teaspoon cracked black pepper
- 6 cups chicken stock or 6 cups vegetable stock
- 1 potato, peeled and shredded
- finely chopped chives

Directions:
- In skillet, melt butter.
- Add celery, onions and fennel and cook, stirring, until softened, about 5 minutes.
- Add garlic, thyme, salt and pepper and cook for 1 minute.
- Add 2 cups of the stock.
- Transfer to crockpot.
- Add remaining stock and potato.
- Cover and cook on low for 6 hours.
- Puree using an immersion blender.
- Serve garnished with chives.