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Potato, leek & fennel soup

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Author Notes: The perfect light and creamy fall soup —Vicky | Things I Made Today

Serves 4

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.