Potato, Fennel, and Bacon Soup

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

  1. 3 ½ cups diced peeled potatoes
  2. 6 strips bacon
  3. 2 tablespoons butter
  4. 1 ½ bulbs fennel, chopped
  5. 5 cups vegetable stock
  6. 1 teaspoon Chinese five-spice powder, or more to taste
  7. salt and ground black pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

 

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