Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.

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.

(note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).

For the garnish:

Drizzle ½ tbsp of olive oil in frying pan over medium heat.

Add the finely chopped leek you reserved for the garnish and a pinch of fleur de sel.

Stir frequently and allow to cook for 10 minutes. Add ¼ cup of water halfway through to steam the leeks. Careful not to let burn! If the leeks begin to stick to the pan and get dark brown, add a little more water and bring the heat down.

Once the leeks are translucent and soft they are done. Taste them sautéed leeks are deliciously nutty and a little sweet! Add a little more salt to taste (if needed).