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Author Notes: The perfect light and creamy fall soup —Vicky | Things I Made Today
- 2 tablespoons olive oil
- 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 - 1 1/4 pounds russet potatoes, scrubbed and chopped into 1/2 inch pieces (optionally peeled)
- 3 - 3 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 2 pieces extra thick cut turkey bacon
- freshly ground black pepper
- 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.