3 large leeks, white and light green parts sliced thin
1 fennel bulb, cored and sliced thin, fronds reserved for garnish
2 celery stalks, sliced thin
3 garlic cloves, minced
1 teaspoon Kosher salt
1 - 1¼ pounds russet potatoes, scrubbed and chopped into ½ inch pieces (optionally peeled)
3 - 3½ cups vegetable broth
½ cup heavy cream
2 pieces extra thick cut turkey bacon
Freshly ground black pepper
Instructions
In a medium-sized heavy bottom pot, heat olive oil over medium heat. Add leeks, fennel, celery, garlic, and salt and cook until vegetables soften, about 5-7 minutes, stirring occasionally. Add in potatoes and give it a stir.
Add in vegetable broth and bring to a boil. Reduce heat, cover, and simmer soup for 25-30 minutes, until potatoes are tender.
Let soup cool slightly, then puree using an immersion blender or food processor. Stir in heavy cream. If too thick, add a bit more broth. Adjust salt to taste.
In a small saucepan, cook bacon until slightly crispy. Cut into ½ inch pieces and set aside.
Ladle soup into bowls and garnish with bacon, fennel fronds, and freshly ground black pepper.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/10/26/potato-leek-fennel-soup/