If you’re craving a soup that feels like a warm hug on a chilly day, you absolutely must try this Potato, Leek, and Fennel Soup with Crispy Bacon Recipe. It’s a creamy, silky blend of tender Yukon Gold potatoes, subtly sweet leeks, and fragrant fennel, all brought together with a touch of thyme and a splash of cream, while the crispy bacon adds that knockout contrast with its smoky crunch. This dish perfectly balances comfort and elegance, making it ideal for anything from a cozy weeknight dinner to impressing guests with effortless style.
Ingredients You’ll Need
The beauty of this soup really shines through its simple, well-chosen ingredients. Each one plays a vital role in building layers of flavor, texture, and that irresistible aroma that fills your kitchen as it cooks.
- ½ pound bacon: Provides smoky richness and a crispy texture that livens up every spoonful.
- 2 tablespoons salted butter: Used for sautéing, it adds a creamy depth and helps soften the vegetables.
- 1 fennel bulb (fronds removed, thinly sliced): Offers a mild anise flavor and delicate crunch, grounding the soup in freshness.
- 4 large leeks (white and light green parts only, rinsed and thinly sliced): Bring a gentle onion sweetness and a silky softness when cooked down.
- 4 garlic cloves (finely minced): Introduce aromatic warmth and complexity.
- 4 cups chicken broth: Provides a savory liquid base that ties all ingredients together.
- 1½ pounds Yukon Gold potatoes (peeled and cut into 1 inch pieces): Create a creamy, velvety texture that’s the heart of the soup.
- ½ teaspoon dried thyme: Adds subtle earthiness and herbal notes.
- 2 teaspoons kosher salt: Enhances all the natural flavors without overpowering.
- ½ teaspoon black pepper: Offers just the right touch of heat and depth.
- ½ cup heavy whipping cream: Delivers luscious creaminess, rounding out every bite beautifully.
How to Make Potato, Leek, and Fennel Soup with Crispy Bacon Recipe
Step 1: Cook the bacon
Begin by heating your Dutch oven over medium heat and adding the bacon pieces. Cook them until they are golden and crisp, about 7-8 minutes, turning occasionally to ensure even crisping. Once perfectly crunchy, transfer the bacon to a paper towel-lined plate to drain excess grease, but don’t discard the flavorful bacon fat—leave just about a tablespoon in the pot; it’s liquid gold for flavor.
Step 2: Sauté fennel, leeks, and garlic
Next, toss in the butter to mingle with the bacon fat, then add the thinly sliced fennel. Cook it undisturbed for several minutes until it softens and starts to caramelize—the slight sweetness that emerges here is amazing. Then stir in the leeks and garlic, cooking just until the leeks soften and the kitchen is filled with their fragrant, inviting aroma.
Step 3: Simmer the soup
Pour in the chicken broth, scraping up any caramelized bits stuck to the bottom of the pot—this adds that signature depth to the soup’s flavor. Add the diced potatoes, dried thyme, kosher salt, and black pepper, stirring everything together. Bring the mix to a boil, then reduce the heat to low and let it simmer gently for about 20 minutes, or until the potatoes are meltingly tender.
Step 4: Blend and finish
Once the potatoes are soft, it’s time to blend this beautiful mixture until it’s silky smooth. You can do this carefully with an immersion blender right in the pot or in batches using a countertop blender. After blending, stir in the heavy cream for that luxurious finish, and give it a taste to adjust any seasoning—you want every spoonful to be perfectly balanced.
Step 5: Add crispy bacon and serve
Finally, ladle the steaming soup into bowls and generously sprinkle the crispy bacon on top. The contrast of the hot, creamy soup with those crunchy bacon bits is pure magic every single time.
How to Serve Potato, Leek, and Fennel Soup with Crispy Bacon Recipe
Garnishes
While the crispy bacon is the star garnish here, you can also add a drizzle of extra heavy cream for a swirled, elegant look, or scatter some freshly chopped fennel fronds to echo the soup’s flavor. A few grinds of black pepper or a sprinkle of fresh chives also bring a nice, fresh pop.
Side Dishes
This soup pairs beautifully with crusty artisan bread for dipping or a simple green salad with a light vinaigrette to cut through the creaminess. For a heartier meal, try serving it alongside roasted vegetables or a classic grilled cheese sandwich for maximum comfort.
Creative Ways to Present
Serve this soup in rustic bread bowls or mini ramekins for individual portions at parties. You can also layer it in clear glasses topped with bacon and herbs for an elegant appetizer version. Adding a few crunchy croutons on top just before serving provides an extra textural surprise.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from the Potato, Leek, and Fennel Soup with Crispy Bacon Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated soup even tastier the next day.
Freezing
This soup freezes beautifully. Just cool it completely, pour it into freezer-safe containers, and freeze for up to 3 months. Remember to leave some space at the top for expansion. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to keep the texture smooth and prevent scorching. You might need to add a splash of broth or cream to restore the perfect consistency after freezing. Avoid boiling the soup to preserve its creamy richness and fresh flavors.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and omit the bacon or use a vegetarian bacon alternative. It will still have that lovely savory depth from the fennel and leeks.
What type of potatoes work best in this recipe?
Yukon Gold potatoes are ideal because they have a naturally buttery flavor and creamy texture when cooked, making the soup extra smooth and rich without becoming gluey.
Can I use frozen leeks or fennel?
Fresh is always best for this soup because the subtle flavors and textures come through so much nicer. However, if you must use frozen, thaw and drain them well to avoid excess water diluting the soup.
Is it okay to use less cream or substitute with milk?
You can reduce the cream or swap it with whole milk for a lighter version, but keep in mind that the soup will be less rich and creamy. Adjust seasoning accordingly to keep the flavors balanced.
How can I make the bacon extra crispy?
For maximum crispness, spread the bacon pieces out in a cold pan and cook them slowly over medium heat, turning regularly until evenly browned. Avoid overcrowding the pan so the bacon fries rather than steams.
Final Thoughts
This Potato, Leek, and Fennel Soup with Crispy Bacon Recipe is one of those dishes you’ll find yourself craving again and again. It’s comforting yet refined, creamy but bright, with the crispy bacon adding just the right amount of indulgence. Trust me, once you make this, it will quickly become a favorite to share with everyone you love—so go ahead, give it a try and enjoy every soul-warming spoonful!
Print
Potato, Leek, and Fennel Soup with Crispy Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Potato, Leek, and Fennel Soup with Bacon is a creamy, comforting soup featuring tender Yukon Gold potatoes, sweet caramelized fennel, and savory bacon bits. Rich and flavorful, it’s perfect for a cozy meal and highlights the delicate flavors of leeks and fresh herbs, finished with a smooth touch of heavy cream.
Ingredients
Main Ingredients
- ½ pound bacon, cut into bite sized pieces
- 2 tablespoons salted butter
- 1 fennel bulb, fronds removed and thinly sliced
- 4 large leeks, white and light green parts only, rinsed and thinly sliced
- 4 garlic cloves, finely minced
- 4 cups chicken broth
- 1½ pounds Yukon Gold potatoes, peeled and cut into 1 inch pieces
- ½ teaspoon dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup heavy whipping cream
Instructions
- Cook the Bacon: Add the bacon pieces to a Dutch oven over medium heat. Cook, stirring occasionally for 7-8 minutes until the bacon is fully cooked and crisp. Once done, transfer the bacon to a paper towel lined plate to drain excess grease. Retain only 1 tablespoon of bacon grease in the pot, discarding the rest.
- Cook Fennel and Leeks: To the pot with the reserved bacon grease, add the butter and sliced fennel. Cook over medium heat for 6-7 minutes, stirring occasionally, until the fennel softens and begins to caramelize. Add the sliced leeks and minced garlic, cooking for an additional 1-2 minutes until the leeks start softening and the mixture becomes fragrant.
- Add Broth and Simmer: Pour in the chicken broth, scraping the bottom of the pot to release browned bits for extra flavor. Add the peeled and chopped potatoes, dried thyme, kosher salt, and black pepper. Stir gently to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for approximately 20 minutes, or until the potatoes are very tender.
- Blend the Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer soup in batches to a high-speed blender and puree until creamy. Return to the pot if using a blender. Stir in the heavy whipping cream thoroughly. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the hot soup into serving bowls. Top each serving with a drizzle of extra cream and the reserved crispy bacon pieces for added texture and flavor. Serve immediately.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- To save time, the soup can be blended partially for a chunkier texture.
- If you prefer a thinner soup, add additional broth or water to reach your desired consistency.
- Be careful when blending hot soup; vent the blender lid to avoid pressure buildup.
- The bacon grease adds depth to the flavor, so do not discard all of it.
