Potato, Fennel, and Bacon Soup
A glorious soup for cold winter nights. The addition of Chinese five-spice makes this soup unique and magical...like eating a unicorn jumping over a rainbow. Enjoy! If desired, add a dollop of sour cream and some green onion or a splash of cream just before serving.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3½ cups diced peeled potatoes
- 6strips bacon
- 2tablespoons butter
- 1½ bulbs fennel, chopped
- 5cups vegetable stock
- 1teaspoon Chinese five-spice powder, or more to taste
- salt and ground black pepper to taste
Instructions
Step 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.Step 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.Step 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.Step 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.