Potato Bacon Fennel Soup
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(5)
Ingredients
4 to 6 servings
- 5 ounces bacon, cut into 1-inch pieces
- 1 bulb fennel, very thinly sliced (with fronds reserved for later)
- 1 white onion, diced
- 1 tablespoon fennel seeds
- 5 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 1/2 pounds Yukon gold potatoes, cut into bite-sized pieces
- 1 tablespoon minced fresh rosemary
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- fine sea salt and freshly-ground black pepper
- chopped fresh chives, for topping
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Preparation
Chef’s notes
Use sausage:
Italian sausage (either traditional or plant-based) would be a delicious alternative to bacon if you would like.
Use different herbs:
There are a number of different fresh herbs (such as basil, dill, oregano, sage, tarragon, thyme, etc) that could be delicious in this soup, so feel free to play around with the flavors you love best.
Add cream:
Add in 1/2 cup heavy cream if you would like to make this more of a creamy potato soup.