The potato soup that lived up to the hype!
Justin had been RAVING about this potato leek soup he made years ago that was supposedly SO much better because it had both fennel and bacon. After scouring the internet, he couldn’t remember which one it was, so I finally decided to try my hand at recreating it myself.
The first time around, it was way too potato-forward. You could barely taste the fennel or the leeks, which kind of defeated the whole point. After cutting back the potatoes a smidge and really bringing out the fennel flavor with a little caramelization moment, we finally had ourselves a winner!
And while this definitely tastes like the fanciest potato soup I’ve ever made, it somehow passed the ultimate picky-eater test when our friend’s three-year-old kept asking for “more please.”
Read this before you start:
- Measure the potatoes. Even one extra potato can overpower the fennel and leeks, and this soup is all about balance.
- Don’t be shy with the fennel. If you really love that flavor, feel free to add an extra half or even a whole bulb.
- Make sure it’s fully smooth. An immersion blender makes this easy, but there’s almost always a potato chunk hiding somewhere. Give it one last pass before serving.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Yukon Gold potatoes: These are the best choice for potato soup thanks to their buttery texture and creamy finish. Red potatoes can work, but avoid russets or Idaho potatoes since they’re too starchy.
- Bacon: Use whatever bacon flavor you love most, like applewood or cherrywood smoked. It adds a salty, smoky depth but can be left out if you’re making the soup vegetarian or vegan. (You’ll just need to sub the bacon grease for extra oil.)
- Fennel: The bigger the bulb, the better. You can even add an extra ½ or whole bulb if you want more fennel flavor.
- Leeks: Rinse these really well, as dirt loves to hide between the layers. If you can find a bunch with four leeks, grab it, if not, three leeks will do.
- Garlic: Fresh garlic adds warmth and depth without overpowering the soup.
- Chicken broth: This creates the base of the soup. Low-sodium works will work and even vegetable broth can be used.
- Heavy whipping cream: Makes the soup ultra creamy and rich. Regular milk or a plant-based milk will also work if you want to lighten it up.
- Dried thyme, kosher salt, and black pepper: Simple seasonings that let the vegetables shine.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the bacon
Cook the bacon in a Dutch oven until crisp, then transfer it to a plate and carefully pour off all but about 1 tablespoon of the grease.
PRO TIP: Keep that little bit of bacon grease in the pot – it adds a ton of flavor to the soup.
Caramelize the fennel, then add the leeks.
Add the butter and fennel and cook until it softens and starts to caramelize. Stir in the leeks and garlic and cook just until fragrant.
PRO TIP: Don’t rush the fennel – letting it caramelize is what brings out that flavor Justin was obsessed with.
Simmer until everything is super tender.
Add the broth, potatoes, thyme, salt, and pepper, then simmer until the potatoes are very tender.
PRO TIP: Measure the potatoes – even one extra can take over and drown out the fennel and leeks.
Blend, add cream, and serve.
Blend until smooth, stir in the cream, and season to taste. Serve hot with the crispy bacon on top and homemade croutons for an extra crunch!
PRO TIP: Triple-check that it’s fully smooth – there’s almost always a sneaky potato chunk hiding somewhere.
FAQs
Yes! This soup reheats really well. Just store it in the fridge and reheat gently on the stovetop, adding a splash of broth or milk if it thickens up too much.
Absolutely. Skip the bacon and use a tablespoon or two of oil in its place to start the soup. You’ll still get plenty of flavor from the fennel and leeks.
Nope. A regular blender works just fine. Just blend in batches and be careful with the hot soup.
You can, but creamy soups tend to change texture slightly once frozen and reheated. It’s best enjoyed fresh or within a few days from the fridge.
Crusty bread, a simple side salad, or even a grilled cheese would all be great alongside it.
OOPS! What Did I Do Wrong?!
My soup tastes too much like potatoes and not enough fennel or leek.
This usually means there were too many potatoes. Measuring really matters here. Even one extra potato can overpower the more delicate fennel and leek flavors.
I can’t really taste the fennel.
Make sure you let the fennel caramelize before adding the broth. That step is key for bringing out its flavor. You can also bump up the amount next time if you love fennel.
My soup isn’t totally smooth.
This happens more often than you think. Go back in with the immersion blender and give it another pass. There’s almost always a potato chunk hiding somewhere.
The soup feels too thick.
Just stir in a little extra broth or milk until it reaches the consistency you like. Easy fix.
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Potato, Leek, and Fennel Soup with Bacon
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Ingredients
- ½ pound bacon cut into bite sized pieces
- 2 tablespoons salted butter
- 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
- 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
- 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.½ pound bacon
- Add the butter and fennel to the pot. Cook for 6-7 minutes, stirring occasionally, until the fennel softens and begins to caramelize. Add the leeks and garlic and cook for 1-2 minutes, until the leeks start to soften and become fragrant.2 tablespoons salted butter, 1 fennel bulb, 4 large leeks, 4 garlic cloves
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the potatoes, thyme, salt, and pepper, stirring to combine. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, until the potatoes are very tender.1½ pounds Yukon Gold potatoes, ½ teaspoon dried thyme, 2 teaspoons kosher salt, 4 cups chicken broth, ½ teaspoon black pepper
- Blend the soup using an immersion blender until smooth, or carefully transfer the soup to a high speed blender in batches. Stir in the heavy cream. Taste and adjust seasoning if needed.½ cup heavy whipping cream
- Serve hot, topped with a drizzle of extra cream and the crispy bacon.
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Notes
- Vegetarian or vegan option: Skip the bacon and start the soup with 1-2 tablespoons of olive oil instead of bacon grease. You’ll still get plenty of flavor from the fennel and leeks.
- Low-sodium broth: If you’re using low-sodium chicken broth, you may want an extra pinch of salt at the end. Always taste and adjust before serving.
- Adjusting fennel flavor: If you love fennel, don’t be afraid to add an extra ½ or even a whole bulb. It gives the soup a subtle, almost fancy depth.
- Blending safely: If using a countertop blender, blend the soup in batches and don’t overfill. Hot soup expands quickly.
- Storage: This soup keeps well in the fridge for up to 4 days and reheats beautifully on the stovetop with a splash of broth or milk if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with potato soup?
Crusty bread or sourdough: Perfect for dunking and soaking up every last spoonful.
Grilled cheese or cheesy toast: A classic soup pairing that always hits! (You can try out my cheesy mini toasts in this Chicken Parmesan Meatball Soup recipe!)
Simple green salad: An arugula salad with a lemon vinaigrette balances the richness of the soup really nicely.
Garlic bread or herby focaccia: If you’re leaning fully into comfort mode, this is the move.
Side of roasted veggies: Roasted broccoli or Air Fryer Brussels sprouts work well if you want to add a little extra veg to the meal.
More Creamy Vegetable Soup Recipes
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