Potato Bacon Fennel Soup at home
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Potato Bacon Fennel Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 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
Method
Leave the bacon. Warm a large stockpot over medium-a hot burner. Tip in the bacon and sauté, stirring occasionally, until cooked and crispy. Take a slotted spoon to move the bacon to a clean bowl, leaving the grease behind.
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. Tip in the garlic and sauté for 2-3 minutes, stirring more frequently.
Let it bubble gently. Tip in the broth, potatoes, rosemary, crushed red pepper flakes, and a few twists of black pepper. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to maintain the let it bubble gently, cover and cook for 10 minutes or until the potatoes are tender.
Salt Taste and season with additional salt and black pepper if needed.
Plate Plate warm, garnished with the cooked bacon, chopped fennel fronds, and lots of chopped fresh chives. Enjoy!
