Dark chocolate hot fudge sauce has a flavor that I adore. Although Hershey’s® Dark Chocolate is also excellent, Guittard® is my favorite brand.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 ½ cups diced peeled potatoes
- 6 strips bacon
- 2 tablespoons butter
- 1 ½ bulbs fennel, chopped
- 5 cups vegetable stock
- 1 teaspoon Chinese five-spice powder, or more to taste
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
- Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
- Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
- Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 799 mg |
| Sugars | 1 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |