In a large pot over medium heat, add a combination of oil and butter. Lay strips of bacon in the pot and cook for a few minutes on both sides until they're nice and crispy (usually about 5-7 minutes on each side).

Once the bacon is cooked, remove it from the pot and set it aside. In the bacon drippings, cook chopped onions and leeks for 3-5 minutes. Add garlic and cook for an additional minute. Then, toss in carrots, celery, and your favorite spices, and cook for 5-7 minutes until the veggies are tender.

Add diced potatoes, shredded turkey, 2 strips of cooked bacon cut into pieces, chicken broth, and water to the pot. Turn up the heat to high and bring it to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 30 minutes.

While the soup is simmering, bring a small saucepan of water to a boil. Turn off the heat, and soak raw cashews in the hot water for at least 10 minutes.

After 30 minutes of simmering, use a ladle to remove half of the potatoes from the soup. In a blender, combine about 1.5 cups of broth, the soaked raw cashews, and the cooked potatoes. (make sure your blender is safe to blend hot liquids) Blend until you have a smooth, creamy liquid.

Pour the creamy mixture back into the soup and give it a good stir to combine. Taste the soup and season with salt and pepper according to your preference.

Serve the soup in a bowl and garnish with chopped cooked bacon and parsley. Enjoy!