This wasn’t quite what I expected, but it was still good; earthier than I thought it would be. In my experience though, pretty much anything that starts with “In a Dutch oven, melt butter…” tends to turn out well.

2 tbsp butter
1 onion, chopped
1 rib celery, chopped
1 fennel bulb, chopped
3 cloves garlic, chopped
1 tsp salt
1/2 tsp dried savory
900 ml chicken stock
3 leeks, chopped
1 can white beans, drained and rinsed
3/4 cup heavy cream

In a Dutch oven, melt butter over medium heat. Cook onion, celery and fennel for 3 minutes. Add garlic, salt, and savory; cook until softened, about 5-10 minutes. Add broth and 2 cups of water. Bring to a boil. Add leeks and beans, then simmer until everything is tender, about 10 minutes. Purée the soup and add the cream.