Louis' Potato and Leek Soup

Start by cutting your fennel bulb into ¼ salt and pepper to taste drizzle olive oil and place on baking sheet until slightly golden and caramelized remove and let stay

In a 6 quart Dutch oven with the bacon fat and butter sweat out the finely chopped onions then add chopped shallots bring to a translucent color under lower heat mindful not to burn butter

Add white bulb of leeks that have been chopped very fine and continue until leeks are soft deglaze with stock set aside

In a separate pot season water and place peeled potatoes’ boil until tender strain and remove

In the original pot add potatoes leeks, onions fennel shallots Herbes de Provence salt and pepper to taste and puree to fine paste remove and set aside in separate bowl it will look like a mashed potato at this point

Now add 2 cups of mixture to stock and begin to heat and stir to consistency of choice, you can add more or less to desired consistency add cream to finish again adding more or less cream to taste

Serve with crumbled bacon and infused oil with chives to garnish and finishing salt if desired