LEEK, POTATO, & FENNEL SOUP

Steps:

• Heat the oil in a heavy-bottomed pot over medium heat.
• Add the sliced leeks, fennel, and garlic along with a generous pinch of salt. Cook without browning - just until the vegetables soften.
• Turn the heat up to medium-high, add the potatoes, and stir.
• Add the stock, and bring it up to a boil.
• Turn down the heat again, and let the soup simmer for about 30 minutes, until the vegetables are all very soft.
• Let the soup cool until no longer steaming, and then blend the soup using a hand or stand blender until it has a smooth, velvety consistency.
• Season generously with salt and pepper, and stir in the heavy cream (if using).
• Cook the bacon in a wide skillet until crisp. Gently reheat the soup, without letting it boil. Ladle the soup into bowls, and crumble bacon and sprinkle over chives, to serve.
• You can also cook the bacon first and then substitute bacon fat for the olive oil when cooking the vegetables
• You can skip the cream if you're watching the calories, or stir in a couple tablespoons of crème fraîche or Greek yogurt.
• This soup can be frozen. If freezing, don't add any cream to it. Defrost, reheat, and then add cream, after which you can readjust the seasoning to your taste.