Potato, Leek, and Fennel Soup with Bacon
Just when you thought this classic couldn’t get any better… this Potato, Leek, and Fennel Soup with Bacon proves there’s always room for a little upgrade. Caramelized fennel, tender leeks, and crispy bacon make a weeknight dinner feel extra special without being too complicated.
Servings: 5 servings
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.
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
Calories: 489kcal | Carbohydrates: 40g | Protein: 12g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 2018mg | Potassium: 1056mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1768IU | Vitamin C: 42mg | Calcium: 116mg | Iron: 3mg
