Ingredients

2 Celery Hearts, sliced
2 bulbs Fennel, trimmed, quartered, cored and sliced into medium pieces (reserve 2 tablespoons of feathery tops from 1 Fennel bulb)
1 small Onion
3 tablespoons olive oil
1 large Potato, peeled and cubed
4 cups chicken broth

Directions

In large covered saucepan, simmer Potatoes in chicken broth until tender (about 15 to 20 minutes). Meanwhile, in large skillet over medium heat, sauté Celery, Fennel slices and Onion in olive oil until tender (about 8 to 10 minutes).

Mash Potatoes in the broth in the saucepan. Stir in Celery-Fennel mixture. Season to taste with salt and freshly ground black pepper. Chop reserved Fennel tops and use to garnish each serving.