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
Scale
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.
