gimmesomeoven5.0
Potato Fennel Soup
Crispy bacon and caramelized fennel create a deeply flavorful foundation for this silky potato soup, finished with fresh chives and a whisper of heat. It's a elegant weeknight dinner that feels special without the fuss.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Cook the bacon. Heat a large stockpot over medium-high heat. Add the bacon and sauté, stirring occasionally, until cooked and crispy. Use a slotted spoon to transfer the bacon to a clean bowl, leaving the grease behind.
bacon (cut into 1-inch pieces)5 ounces
2
Sauté the fennel and onion. Immediately add the fennel, onion and fennel seeds to the pot with the bacon grease. Sauté for ⏱️ 5-7 minutes, stirring every minute or two so that the edges can get a bit browned and caramelized. Add the garlic and sauté for ⏱️ 2-3 minutes, stirring more frequently.
fennel seeds1 tablespoonbacon (cut into 1-inch pieces)5 ouncesgarlic (minced)5 cloves
3
Simmer. Add the broth, potatoes, rosemary, crushed red pepper flakes, and a few twists of black pepper. Continue cooking until the soup reaches a simmer. Then reduce heat to maintain the simmer, cover and cook for ⏱️ 10 minutes or until the potatoes are tender.
4
Season. Taste and season with additional salt and black pepper if needed.
5
Serve. Serve warm, garnished with the cooked bacon, chopped fennel fronds, and lots of chopped fresh chives. Enjoy!
bacon (cut into 1-inch pieces)5 ounceschopped fresh chives (for topping)
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