Parsnip And Fennel Soup With Dill

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2 tablespoons olive oil

2 leeks (white and light green parts), sliced into half-moons

2 medium parsnips, peeled and cut into 1?4-inch pieces

1 large bulb fennel, cored and cut into 1?4-inch pieces

kosher salt and black pepper

1/2 cup dry white wine

1 pound Yukon gold potatoes, peeled and cut into 1?2-inch pieces

5 cups low-sodium vegetable or chicken broth

1 small baguette, split horizontally

2 ounces grated Gruyère or Swiss cheese (1?2 cup)

1/4 cup chopped fresh dill

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