Roasted Fennel Soup with Walnuts and Stilton

INGREDIENTS:1 large fennel bulb, cut into quarters
2 Tbsps. canola oil
Kosher salt and freshly ground black pepper to taste
1 leek, whites only, sliced
1 cup russet potatoes, peeled, cubed
2 cups chicken stock
2 Tbsps. dry sherry
½ cup half and half
½ cup roasted walnuts, coarsely chopped
¼ cup Stilton cheese, crumbled
1 lemon, zest only, finely chop

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