Ingredients
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2 tablespoons
olive oil
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3
large leeks, white and light green parts sliced thin
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1
fennel bulb, cored and sliced thin, fronds reserved for garnish
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2
celery stalks, sliced thin
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3
garlic cloves, minced
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1 teaspoon
Kosher salt
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1 - 1 1/4 pounds
russet potatoes, scrubbed and chopped into 1/2 inch pieces (optionally peeled)
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3 - 3 1/2 cups
vegetable broth
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1/2 cup
heavy cream
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2 pieces
extra thick cut turkey bacon
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freshly ground black pepper
Directions
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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.
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Add in vegetable broth and bring to a boil. Reduce heat, cover, and simmer soup for 25-30 minutes, until potatoes are tender.
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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.
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In a small saucepan, cook bacon until slightly crispy. Cut into ½ inch pieces and set aside.
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Ladle soup into bowls and garnish with bacon, fennel fronds, and freshly ground black pepper.
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