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
Scale
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.
