Cream of Fennel Soup with Honey and Thyme

From Edible Ireland.
Ingredients:
50 g (2 Tbsp.) butter
Olive oil
3 or 4 med. leeks, white and light green parts only, chopped (300 g/3 c. prepped)
2 celery stalks, chopped
2 fennel bulbs, chopped
1 tsp. chopped fresh thyme, plus extra to garnish
Salt
Freshly ground black pepper
2 garlic cloves, chopped
2 med. potatoes, peeled and chopped
750 ml to 1 litre (3 to 4 c.) vegetable stock
125 ml (1/2 c.) double cream
Honey, to garnish

Melt the butter over a medium heat in a pot along with a splash of olive oil to stop the butter from burning. Add in the chopped leeks, celery, fennel and thyme and season generously with salt and pepper. Cover the pot and cook the vegetables for 15 minutes, until they’ve softened but haven’t browned. Add in the garlic and cook, uncovered, for 1 minute more. Add in the potatoes, then pour in 750 ml of stock. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes.
When the soup is done simmering, either pour it into a blender or use a hand-held immersion blender to whizz it to a smooth puree. Stir in the cream. Taste to check for seasoning as well as consistency - if it’s too thick, add some or all of the remaining 250 ml (1 cup) of stock. Ladle the soup into bowls, then drizzle with a spiral of honey. Garnish with thyme leaves and serve.
Serves 4.