Potato Parmesan Soup With Parsley-Fennel Pesto

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1 tbsp. extra virgin olive oil

5 medium potatoes, peeled and cut into even chunks

1 medium shallot, diced

1 large clove garlic, minced

1 bay leaf

4 cups chicken or vegetable stock

1 cup milk

1/2 cup fresh grated Parmesan cheese

1 cup fresh chopped curly parsley

1 cup fresh chopped fennel fronds, tough stems removed

1/2 cup fresh (un-toasted) slivered almonds

1/2 cup good quality extra virgin olive oil

salt and fresh ground pepper, to taste

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