Purée of Potato Soup • St. Francis Winery & Vineyards

Ingredients

• 3 shallots, cut into rings
• 2 ribs celery, cut into ¼-inch pieces
• ½ bulb fennel, cut into ¼-inch pieces
• 4 oz butter
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
• ⅓ cup white wine
• 40 oz vegetable stock
• 1 bay leaf
• 1 teaspoon white pepper
• 12 oz heavy cream
• Salt to taste
• 1 cup diced crispy bacon
• ½ cup thinly sliced spring onions
• ½ cup chopped toasted almonds