Fennel and tomato soup

A little delight this soup, I recommend strongly, really very good, I had kept the recipe for the newspaper La Presse, I modified it slightly, I regret not having done it before. It is thick enough so if you like a more clear soup, is added to the final a little more hot broth.The picture is not very successful because I was pressed to take but soup it is successful, it is again.4 to 6 servings depending on the service1 medium potato, peeled and cut into chunks1 leek, white and pale green into small pieces1 large carrots peeled and cut into small pieces1 fennel into pieces1 can 14oz (398ml) Italian tomatoes diced with juice4 cups (1 liter) chicken stocksalt and pepperoilcroutons (optional)Parmesan cheese (optional)In a saucepan, heat a little oil and sauté the leek 2 minutes, add potatoes, carrot and fennel and saute 1 minute.Add tomatoes, broth, salt and pepper, stir and bring to a boil, cover, reduce heat and simmer gently for 30 minutes.Spend everything in the blender and serve, can be accompanied by croutons if desired with a little parmesan.