Peel, clean and chop the leeks - discarding the dark green tops. Peel and quarter the potatoes. Heat the olive oil into a soup pot on medium heat.
Add the garlic and the leeks for soup (the 5 leeks). Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
Add the fleur de sel. Pour in 8 cups of water and add the anise seed the potatoes. Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
Taste the broth - add an additional pinch of salt or pepper if needed. Mix the soup with the immersion blender.
FANCY CREAM OF CAULIFLOWER SOUP
LE CHEF'S FRENCH ONION SOUP GRATINÉE
SUPER SIMPLE FRENCH ROAST CHICKEN RECIPE