Broccoli, Leek, and Potato Soup

• 4 slices bacon, diced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 large leeks, chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 3 cups chicken stock
• 3 Yukon Gold potatoes, cubed
• 1 teaspoon herbes de Provence
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon salt
• 1 tablespoon ground black pepper
• 3 cups broccoli florets
• 2 1/2 cups whole milk
• 3 green onions, chopped (optional)

1. Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes.
2. Add the butter, leeks, onion, and celery.
3. Cook and stir until the leeks have softened, about 7 minutes.
4. Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper.
5. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes.
6. Stir in the broccoli, and simmer 5 minutes.
7. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
8. Pour the soup into a blender, filling the pitcher no more than halfway full.
9. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
10. Puree in batches until smooth and pour into a clean pot.
11. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
12. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

bacon, olive oil, butter, leeks, onion, stalks celery, chicken stock, potatoes, herbes, ground coriander, fennel, salt, ground black pepper, broccoli florets, milk, green onions

Taken from allrecipes.com/recipe/broccoli-leek-and-potato-soup/ (may not work)