Ready time: 55 minutes
2 tablespoons butter or olive oil
1 small yellow onion, chopped (about ¾ cup)
2 cloves garlic, minced
2 medium leeks (white part only), sliced (about 2 cups)
1 Royal Gala apple, peeled, cored and chopped
1 fennel bulb, chopped (about 2 cups)
1½ tablespoons chopped fresh dill
6 cups chicken stock
3 small Yukon Gold potatoes, peeled and chopped
1/3 French baguette, cut into ½-inch pieces
1½ tablespoons olive oil
6 thin slices pancetta
Avocado oil (optional)
In a large pot, melt butter or olive oil over medium-high heat.
Add onion and garlic and sauté until translucent (about 3 minutes).
Add leeks, apple, fennel and dill and cook until softened (about 5 to 6 minutes).
Add chicken stock and potatoes.
Bring to a boil, reduce heat and simmer until potatoes are cooked through (about 20 minutes).
Meanwhile, pre-heat oven to 375 F.
Toss baguette pieces with olive oil and spread on a baking sheet.
On another baking sheet lined with parchment paper, lay out pancetta slices in a single layer. Place both baking sheets in the oven and cook until croutons are toasted and pancetta is crispy (about 8 to 10 minutes).
Remove from oven and set aside. When soup is cooked, purée using an immersion hand blender.
Season with salt and pepper. Ladle into bowls, topping each with croutons, a slice of pancetta and a drizzle of avocado oil.