In a large Dutch oven or large, heavy-bottomed pot, over medium heat, heat the olive oil & ghee.

Add the potatoes, leeks and carrots, and cook, stirring frequently, until the vegetables are tender, about 12-14 minutes. Add the garlic and cook, stirring for 1 more minute. Stir in the broth, almond milk, salt, pepper, parsley, thyme, oregano, and celery salt, and bring to a simmer. Reduce the heat to medium-low and simmer, covered, for 15 minutes.

In a dry skillet over medium heat, cook the bacon until crisp, about 4 min per side. Or, cook it in the oven to avoid having to flip the slices. To cook in the oven, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, lay down your strips of bacon, add ground pepper, and bake for about 12-15 minutes, or until crispy. Once it’s cooled, chop the bacon into small pieces and set aside.

Remove the soup from the heat. Using an immersion blender, blend the soup to your desired consistency. You can also use a countertop blender for this step; just remember to work in very small batches and leave the blender cap open so steam can escape. If you’re using collagen protein, don’t forget to add before you finish blending!