Source: Cortney Stanchfield | Dear Mr. Parker

• Cook bacon in a skillet until crisp, then crumble and set aside
• Heat a large soup pot over medium/low heat and add butter and olive oil.
• Add in the leeks and celery and cook until tender and translucent, stir occasionally to keep from burning or sticking to the bottom of the pot.
• Add in garlic and cook an additional minute while stirring.
• Add in the potatoes and broth, bring to a boil and then reduce to a simmer. Cook until the potatoes are very tender.
• Turn off the heat, add in salt and pepper.
• Use an immersion blender to puree the soup in the pot or blend in batches.
• Stir in coconut cream one 1/2 cup at a time until desired consistency is reached.
• Serve with crumbled bacon and superfood blend.