Jerusalem Artichoke Soup with Garlic and Bacon

Ingredients

• 2 tablespoons unsalted butter
• 3 slices extra thick bacon
• 1 large onion peeled, trimmed, and thinnly sliced
• 1 medium fennel bulb thinly sliced
• 1 medium leek white and light green parts only, halved lengthwise, washed, and thinly sliced
• 1 celery stalk peeled, trimmed, and thinly sliced
• 3 cloves garlic peeled and chopped
• 1 ½ pound Jerusalem artichokes (sunchokes) scrubbed and cut into ¼‑inch-thick slices
• ½ teaspoon dried sage leaves crumbled
• ½ teaspoon dried thyme leaves
• 1 bay leaf
• 2 quarts chicken stock
• 1 medium potato peeled and chopped
• 1 cup water or as needed, optional