4 tablespoons Bartenura Olive Oil

1 onion, chopped

2-3 cloves garlic, whole

1 pound Idaho potatoes (approximately 2 large), peeled and chopped

1 and 1/2 pounds Jerusalem artichokes (approximately 18), peeled and chopped

4 cups vegetable broth, such as Manischewitz Vegetable Broth

1/4 teaspoon fennel seeds

1 teaspoon Tuscanini Sea Salt

1/2 teaspoon black pepper

heavy cream, as a garnish (optional)

dried thyme, as a garnish (optional)