Potato-Leek (-Fennel) Soup

2 leeks or 1 leek + 1 fennel bulb, cleaned and diced
1.5 tbsp butter or 3 slices bacon, diced
Heavy pinch of salt
3 small Yukon gold potatoes, peeled and diced small
3 cups broth
Pinch if white pepper
1 tbsp snipped chives, for garnish
Truffle oil or extra virgin olive oil, for garnish

1. In a pot, over medium heat, melt butter or cook bacon until crispy. Remove bacon with slotted spoon, reserve.

2. Add leeks (& fennel) to fat with heavy pinch of salt. Sweat for 5 min, then lower to medium-low eat and cook until tender, 20-25 min, stirring occasionally

3. Add potatoes and broth. Bring to a boil, then reduce to low heat, cover and gently summer until potatoes are soft, 30-40 min

4. Turn off heat and purée mixture with immersion blender until smooth. Season with white pepper. Sprinkle with chives, reserved bacon bits or oil and serve.