Potato, fennel and bacon soup

Ingredients

• Potato, fennel and becon
• 2 tablespoon olive oil
• 1 leek, washed, sliced
• 1 fennel bulb, trimmed, chopped
• 1 clove garlic (optional)
• 1 kilogram potatoes, peeled, chopped
• 1 litre vegetable stock
• 2 cup water
• crispy bacon or chorizo, to serve
• 1 handful baby spinach leaves, to serve