If you are searching for a comforting, flavorful, and slightly unexpected twist on classic soup, the Potato, Leek, and Fennel Soup with Bacon Recipe is an absolute must-try. This hearty yet elegant soup brings together the creamy tenderness of Yukon Gold potatoes, the delicate sweetness of leeks, and the subtle anise notes of fennel, all brightened by the smoky crunch of crispy bacon. It’s a dish that will warm your soul and impress anyone lucky enough to share it with you.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that come together beautifully to create layers of flavor, texture, and aroma. Each item has its own role, whether it’s the silky creaminess from potatoes or the aromatic lift from fresh thyme.
- ½ pound bacon: Provides smoky, crispy texture that adds depth to the soup.
- 2 tablespoons salted butter: Adds richness and helps caramelize the fennel perfectly.
- 1 fennel bulb: Thinly sliced for a subtle sweet and slightly licorice flavor that complements the leeks.
- 4 large leeks: Only use white and light green parts for a delicate onion flavor without bitterness.
- 4 garlic cloves: Finely minced to bring a gentle pungency that blends seamlessly with other flavors.
- 4 cups chicken broth: Creates a savory base that balances and enhances the veggies.
- 1½ pounds Yukon Gold potatoes: Peeled and cut into bites for creamy texture and natural sweetness.
- ½ teaspoon dried thyme: Adds a subtle herbal earthiness that rounds out the dish.
- 2 teaspoons kosher salt: Essential for seasoning and enhancing all the ingredients.
- ½ teaspoon black pepper: A touch of gentle heat and brightness.
- ½ cup heavy whipping cream: Brings luscious creaminess that makes this soup irresistibly silky.
How to Make Potato, Leek, and Fennel Soup with Bacon Recipe
Step 1: Cook the Bacon to Perfection
Start by heating the bacon pieces in a Dutch oven over medium heat. Allow them to cook for 7 to 8 minutes, stirring occasionally until every bite is crisp and golden brown. The smell alone will have you hooked instantly. Once cooked, transfer the bacon to a paper towel to drain the excess fat, but don’t discard the pan just yet—in that rendered bacon grease lies incredible flavor.
Step 2: Sauté the Fennel and Leeks
Into the Dutch oven, add just a tablespoon of the leftover bacon grease and tablespoon of salted butter, creating the perfect base for cooking the fennel. Let the fennel soften and caramelize gently for 6 to 7 minutes until tender and slightly golden, enhancing its natural sweetness. Next, toss in the thinly sliced leeks and minced garlic, cooking for another 1 to 2 minutes until the leeks soften and release their fragrant aroma.
Step 3: Add Broth, Potatoes, and Seasonings
Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits that hold bursts of concentrated flavor. Add in the chopped potatoes, dried thyme, kosher salt, and black pepper. Stir everything until combined, then raise the heat until the soup reaches a boil. After that, lower the heat and let it simmer gently for 20 minutes or until the potatoes become tender enough to mash with a fork.
Step 4: Blend the Soup to Creamy Perfection
Use an immersion blender right in the pot to smooth the soup into a velvety texture, or carefully transfer the soup in batches to a high-powered blender. Once silky smooth, stir in the heavy whipping cream, which elevates the soup’s richness and mouthfeel. Give it a taste and adjust the seasoning if necessary to suit your preferences.
Step 5: Serve with Bacon and a Drizzle of Cream
It’s time to bring everything together. Ladle the soup into bowls and garnish each serving with a sprinkle of the crispy bacon reserved earlier, along with an extra swirl of cream to add a decadent finishing touch. The contrast of textures and flavors in every spoonful will keep you coming back for more.
How to Serve Potato, Leek, and Fennel Soup with Bacon Recipe
Garnishes
Besides the essential crispy bacon and cream drizzle, consider topping your soup with fresh fennel fronds or chopped chives for a burst of green freshness and a slight herbal punch. A sprinkle of cracked black pepper or a few red pepper flakes can lend a subtle heat if desired.
Side Dishes
Because this soup is rich and filling, pair it with light, fresh sides like a crisp green salad with a lemon vinaigrette. Crusty artisan bread or warm garlic rolls are perfect to dunk and savor every last drop of this creamy delight. A simple apple and walnut salad adds a sweet-crumbly contrast that’s hard to resist.
Creative Ways to Present
For entertaining or special family dinners, serve the soup in individual bread bowls or small ramekins topped with microgreens to impress your guests visually and gastronomically. You might even swirl in a vibrant herb oil or a dash of smoked paprika on top for that gourmet restaurant feel right at home.
Make Ahead and Storage
Storing Leftovers
This Potato, Leek, and Fennel Soup with Bacon Recipe keeps beautifully in the fridge for up to three days when stored in an airtight container. Flavors meld even more after resting overnight, making it a great make-ahead lunch or dinner option.
Freezing
To freeze, cool the soup completely before transferring to freezer-safe containers or heavy-duty zip-top bags. It will keep well for up to three months. Keep the bacon separate to maintain its crispness when reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to avoid scorching. If the soup has thickened too much, add a splash of chicken broth or cream to bring it back to the perfect consistency. Add reserved bacon just before serving to preserve that wonderful crunch.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Using vegetable broth will work wonderfully and keep this soup vegetarian-friendly if you omit the bacon or use a plant-based substitute. It will still be delicious with its creamy base and vibrant fennel flavor.
What type of potatoes work best?
Yukon Gold potatoes are ideal because of their creamy texture and subtle buttery flavor, which make the soup silky without needing extra thickening agents. Russets can be used but may produce a slightly more starchy texture.
Is it possible to make this soup dairy-free?
Yes, you can replace the heavy cream with coconut cream or a dairy-free creamer of your choice. The soup will still be rich and satisfying, plus you can omit the butter and use olive oil instead for cooking.
Can I prepare this recipe in a slow cooker?
Definitely! Cook the bacon separately, then add all ingredients except the cream to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until potatoes are tender. Stir in the cream before serving and garnish with crispy bacon.
How do I reheat the soup without losing its flavor?
Reheat the soup slowly over low heat, stirring occasionally, and add a touch more broth or cream if it becomes too thick. Hold off on adding the crispy bacon until the very end to keep its delightful crisp texture.
Final Thoughts
This Potato, Leek, and Fennel Soup with Bacon Recipe is a wonderful blend of feel-good comfort and elegant flavor that’s surprisingly simple to make. It’s a soup that will quickly become a go-to in your recipe collection whether it’s for cozy weeknights or sharing with friends. So go ahead, gather your ingredients, and dive into this creamy, smoky, and utterly delicious bowl of warmth that invites smiles with every spoonful.
Print
Potato, Leek, and Fennel Soup with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Potato, Leek, and Fennel Soup with Bacon is a comforting and flavorful dish combining tender Yukon Gold potatoes, sweet fennel, aromatic leeks, and savory bacon. The soup is cooked on the stovetop, blended until smooth, and enriched with cream for a velvety texture. Crispy bacon on top adds a delightful crunch and smoky depth, making it a perfect meal for chilly days or cozy gatherings.
Ingredients
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 and 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
Pantry
- 4 cups chicken broth
- ½ teaspoon dried thyme
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Cook the bacon: Add the bacon pieces 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 pieces to a paper towel-lined plate to drain the excess grease. Remove all but 1 tablespoon of the bacon grease from the pot, leaving that for cooking the vegetables.
- Sauté fennel and leeks: Add the butter and thinly sliced fennel to the pot with the reserved bacon grease. Cook for 6-7 minutes, stirring occasionally, until the fennel softens and begins to caramelize. Then add the sliced leeks and minced garlic. Continue cooking for 1-2 minutes until the leeks start to soften and become fragrant.
- Add broth and simmer: Pour the chicken broth into the pot, scraping the bottom to release any browned bits for extra flavor. Stir in the diced potatoes, dried thyme, kosher salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches carefully to a high-speed blender and blend until creamy. Return the soup to the pot if needed.
- Finish with cream and serve: Stir in the heavy whipping cream until fully incorporated. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with a drizzle of extra cream and the crispy bacon pieces on top for added texture and flavor.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Leeks often have dirt between their layers; rinse thoroughly before slicing to avoid grit in your soup.
- You can prepare the soup base in advance and refrigerate before blending and adding cream.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- If you prefer a chunkier texture, blend only half the soup and stir in the rest unblended.
