Let me introduce you to a bowl of pure comfort: the Potato, Leek, and Fennel Soup with Crispy Bacon Recipe. This soup is a delightful blend of tender potatoes, fragrant leeks, and subtly sweet fennel, all swimming in a silky broth and finished with the irresistible crunch of crispy bacon. It’s that perfect cozy dish to warm your soul, packed with layered flavors and textures that make every spoonful unforgettable. Whether you’re serving it for a casual weeknight dinner or planning a special gathering, this recipe brings a charming elegance without any fuss.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this soup, each playing a crucial role in creating its rich flavor and inviting texture. The combination may be humble, but every part matters—from the aromatic vegetables to the creamy finish and that final pop of savory bacon.
- ½ pound bacon: Adds smoky, crispy goodness that enhances the soup’s depth.
- 2 tablespoons salted butter: Boosts richness and helps caramelize the fennel beautifully.
- 1 fennel bulb: Thinly sliced for a delicate anise-like sweetness and texture contrast.
- 4 large leeks: Use only the white and light green parts, rinsed thoroughly for a mild onion flavor.
- 4 garlic cloves: Finely minced to infuse the soup with savory warmth.
- 4 cups chicken broth: The flavorful liquid base that ties all ingredients together.
- 1½ pounds Yukon Gold potatoes: Peeled and cut into chunks to create that creamy, velvety body.
- ½ teaspoon dried thyme: Adds subtle earthiness and herbal notes.
- 2 teaspoons kosher salt: Essential for seasoning and balancing flavors.
- ½ teaspoon black pepper: Gives a subtle kick without overpowering other tastes.
- ½ cup heavy whipping cream: Stirred in at the end for a luxuriously smooth finish.
How to Make Potato, Leek, and Fennel Soup with Crispy Bacon Recipe
Step 1: Cook the Bacon to Crispy Perfection
Start by adding the cut bacon pieces to a Dutch oven over medium heat. Cook them for about 7 to 8 minutes, stirring occasionally, until the bacon is irresistibly crisp and browned. Once done, transfer the bacon to a paper towel-lined plate to drain any excess grease. Save one tablespoon of that bacon grease in the pot – that’s where the magic begins.
Step 2: Sauté Fennel, Leeks, and Garlic
With the bacon grease in the pot, melt the salted butter and toss in the thinly sliced fennel. Let it cook for about 6 to 7 minutes until it softens and starts caramelizing, releasing its natural sweetness. Then add the leeks and garlic, cooking them briefly until the leeks soften and you can smell their lovely aroma filling your kitchen.
Step 3: Build the Soup Base
Pour in the chicken broth, making sure to scrape the bottom of the pot to get all those flavorful browned bits mixed in. Add the potatoes, dried thyme, kosher salt, and black pepper. Stir everything well and bring the mixture to a gentle boil. Then lower the heat and let it simmer for about 20 minutes or until those potatoes become tender enough to melt in your mouth.
Step 4: Blend to Velvety Smoothness
Once the potatoes are perfectly soft, use an immersion blender directly in the pot to purée the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a high-speed blender and process until creamy. Then stir in the heavy whipping cream which brings an indulgent, smooth texture and rounds out the flavors beautifully.
Step 5: Serve it Up with Crispy Bacon
Ladle the warm soup into bowls and add a generous handful of that crispy bacon you cooked earlier. A little extra swirl of cream on top never hurts either. Now it’s ready to enjoy – and believe me, it’s pure comfort in every spoonful.
How to Serve Potato, Leek, and Fennel Soup with Crispy Bacon Recipe
Garnishes
While the crispy bacon is the star garnish, feel free to add some freshly chopped fennel fronds or chives for a vibrant pop of green and freshness. A drizzle of extra cream or a sprinkle of freshly ground black pepper can elevate the presentation and flavor even more.
Side Dishes
This soup shines when paired with rustic crusty bread that’s perfect for dipping. A simple green salad with a light vinaigrette or even roasted root vegetables complement the creamy soup without overpowering its delicate flavors.
Creative Ways to Present
Serve this soup in individual mini cast iron pots for a cozy touch at dinner parties. You can also ladle it into hollowed-out sourdough bread bowls for a wow-worthy presentation that’s both rustic and fun. Adding a few pieces of crispy bacon on top just before serving ensures that satisfying crunch remains.
Make Ahead and Storage
Storing Leftovers
Let your Potato, Leek, and Fennel Soup with Crispy Bacon Recipe cool completely in an airtight container and store in the refrigerator for up to 3 days. Keep the bacon separate if you want it to stay crispy and add it fresh when reheating.
Freezing
This soup freezes beautifully! Pour the cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. It’s best to freeze the cream and bacon separately to maintain optimal texture when reheated.
Reheating
Reheat the soup gently on the stove over low heat, stirring occasionally. Add the cream and bacon only after warming through to keep the cream silky and the bacon crisp. If frozen, thaw overnight in the fridge before reheating to ensure even warming.
FAQs
Can I make this soup vegetarian?
Absolutely! Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a smoky flavor to mimic the bacon’s essence.
What can I use if I don’t have fennel?
If fennel isn’t available, a small amount of celery can provide a similar aromatic crunch, though it won’t have the sweet anise notes that fennel brings.
Can I use other types of potatoes?
Yukon Gold works best for its creamy texture, but russet potatoes are a good substitute. Just keep in mind russets can be a bit starchy, which might thicken the soup more.
Is there a dairy-free version of this soup?
Yes! Replace the butter with olive oil and swap the heavy cream for coconut cream or any plant-based cream alternative to keep it creamy and rich without dairy.
How do I make the bacon extra crispy?
Cook the bacon over medium heat without overcrowding the pan and stir occasionally. Cooking low and slow lets the fat render out properly, resulting in perfect crispiness without burning.
Final Thoughts
If you’re looking to impress yourself or your loved ones with a soulful, elegant soup, the Potato, Leek, and Fennel Soup with Crispy Bacon Recipe is a must-try. Its harmonious flavors, comforting warmth, and that fantastic crispy crunch will have you coming back for seconds. Trust me, once you make it, this soup will become a cherished favorite in your recipe rotation.
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Potato, Leek, and Fennel Soup with Crispy Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Potato, Leek, and Fennel Soup with Bacon is a creamy, flavorful dish perfect for cozy meals. The soup blends the sweetness of caramelized fennel and leeks with tender Yukon Gold potatoes, enriched with smoky crispy bacon and finished with a touch of cream for smoothness.
Ingredients
Meat and Dairy
- ½ pound bacon, cut into bite sized pieces
- 2 tablespoons salted butter
- ½ cup heavy whipping cream
Vegetables
- 1 fennel bulb, fronds removed, thinly sliced
- 4 large leeks, white and light green parts only, rinsed and thinly sliced
- 4 garlic cloves, finely minced
- 1½ pounds Yukon Gold potatoes, peeled and cut into 1 inch pieces
Liquids and Broth
- 4 cups chicken broth
Spices and Seasonings
- ½ teaspoon dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Cook the Bacon: Add the bacon to a Dutch oven over medium heat. Cook for 7-8 minutes, stirring occasionally, until the bacon is fully cooked and crisp. Transfer the bacon to a paper towel-lined plate to drain. Carefully remove all but 1 tablespoon of the bacon grease from the pot.
- Sauté Fennel and Leeks: Add the butter and sliced fennel to the pot. Cook for 6-7 minutes, stirring occasionally, until the fennel softens and begins to caramelize. Add the leeks and minced garlic, cooking for an additional 1-2 minutes until the leeks start to soften and become fragrant.
- Add Broth and Potatoes: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the potatoes, dried thyme, kosher salt, and black pepper, stirring to combine. Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes, or until the potatoes are very tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a high-speed blender. Stir in the heavy whipping cream. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top each serving with a drizzle of extra cream and the crispy bacon pieces. Serve hot for best flavor.
Notes
- Using Yukon Gold potatoes provides a creamy texture ideal for soups.
- Crispy bacon adds a smoky crunch, but can be omitted for a vegetarian version.
- Make sure to remove most of the bacon grease to avoid the soup becoming greasy.
- You can garnish with fennel fronds for added visual appeal and subtle anise flavor.
- For a smoother soup, blend in small batches if using a blender to avoid spills.
