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
Scale
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.
