Potato apple soup

INGREDIENTS
4-6 slices good quality bacon, chopped
1 large russet potato, peeled and chopped
2 Fuji apples, peeled cored, and chopped
1 medium onion, chopped
1 medium fennel bulb, trimmed cored, and chopped (reserve fronds)
2 garlic cloves, minced
3 cups good quality chicken stock
½ cup full-fat coconut milk
1 tbsp ghee or coconut oil
Cayenne pepper, as garnish (optional)
Thin apple slices, as garnish (optional)

PREPARATION
Heat a skillet over medium heat and cook bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon, allow to cool, and crumble. Set aside.
Carefully pour the bacon grease into a large saucepan with 1 tbsp of ghee or coconut oil and heat over medium heat.
Once melted add onion, potato, chopped fennel bulb, and garlic. Cook for 5 minutes, or until onion becomes soft.
Next add chopped apples, chicken stock, and season to taste with salt and pepper.
Bring mixture to a boil and reduce heat to a simmer.
Cover and simmer for 10 minutes, or until the potatoes and apples are tender.
Once the soup is done simmering transfer to a blender; add in coconut milk and blend until smooth, or you can use an immersion blender.
Be careful when blending hot liquids as the steam can force the lid of the blender off.
Pour soup into 4 individual soup bowls top with crumbled bacon, garnish with fennel fronds, apple slices and sprinkle of cayenne pepper (if using).