1 large potato, cubed
4 cups vegetable or chicken broth
1/2 cup white wine
1 head celery with leaves, chopped
1 fennel bulb, trimmed, and very thinly sliced (reserve feathery top)
1 small onion, chopped
3 tablespoons olive oil
1/4 teaspoon pepper
salt, as needed, to taste

In large covered saucepan simmer potatoes in chicken broth and wine until tender, about 15 to 20 minutes.  Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. Mash potatoes right in the broth mixture in the saucepan with a masher. Stir in celery-fennel mixture. Heat through. Season with pepper and salt.  Chop reserved fennel tops and use to garnish each serving. Adapted from Food.com