Creamy Roasted Potato, Fennel and Leek Soup

2 large leeks

1 large fennel

2 sweet potatoes

4 potatoes

4 carrots

1 cup of half and half

1 cup of milk

salt

pepper

8 cups water

3 T butter

3 T olive oil

parsley flakes

cut green tops of off fennel and leeks and place in a large stock pot with the 8 cups of water. Bring to a boil and let boil covered for 25 minutes to make a broth.

meanwhile heat oven to 450 degrees. dice potatoes, carrots, rest of the leek and fennel bulb. place one of the leeks (diced) the 1/2 the fennel bulb diced  on a large roasting pan. place one diced sweet potato and 1 1/2 regular potatoes with all the carrots and put them on the roasting pan too. drizzle on the olive oil and some salt and pepper and place in the oven for 30 minutes.

In a large pot place the other leek (diced) and the rest of the diced fennel bulb with butter and sauté till soft. throw in rest of potatoes and sauté for a minute or two longer.  Ladle 4 or 5 scoops of the broth you made into the pot and let simmer for 15 minutes till potatoes are soft.

once potatoes are soft: I used an emersion blender and blended my soup. If you do not have one of these nifty gadgets 1) i suggest you put it on your christmas list 2) you may use a regular old blender just blend it in small batches and be careful...its very hot! pour all blended soup back into the pot and add milk, half and half and about 3 cups of the broth you made. Stir soup and salt and pepper to taste.  

Pull roasted veggies from oven and dump into soup. Stir and and ladle into bowls and garnish with parsley flakes. Serve!