This hearty, creamy, and utterly delicious Potato Fennel Bacon Soup is easy recipe which requires just about 30 minutes of your time.Jump to Recipe
Winter is Almost Over!
Hello everyone! I hope you are doing well, and you’re ready for spring. Can you believe spring arrives this weekend?
Initially, I was going to share a recipe for a very delicious salad with you today. As you see, I have changed my mind! First of all, I thought it would make sense to post another comfort recipe before spring (It does not mean I am not going to share comfort food in spring.) But the main reason is the current weather situation outside. It’s raining and super cold. Moreover, we are expecting up to 15 centimeters of snow tomorrow.
Definitely, it’s the right day for something hearty!
Before we talk about recipe, let me ask you if you celebrated St. Patrick’s Day and how? We did not really; however, Daisy and I had a fun photo session I shared on Instagram. Well, mostly I had – Daisy was pissed first few minutes. Then she obviously decided to let it go and go through her ordeal. I am sharing some snaps, but you can find more photos on Instagram.
Potato Fennel Bacon Soup
Let’s back to this Potato Fennel Bacon Soup. Indeed, I did not plan this recipe, and I was more like improvising from whatever I had in the kitchen. There is no broth, but at the same time the flavour profile is strong. Bacon, fennel, smoked paprika, and chipotle – what do we need more for a delicious bowl of soup? Well, I think a little bit of smoked cheddar will not hurt, right?
Mmm, that’s simple yet utterly delicious! Need more comfort soup ideas? Please check these out:
And now please excuse me as I have a very important business to do – get under the blanket with some hot tea. I hope it gets better soon!
I hope you like this Potato Fennel Bacon Soup, and you will give it a try soon.
Cheers for now!
Potato Fennel Bacon SoupCourse: Soup
3-4 large bacon strips (white part trimmed and set aside), cut
1 medium red onion, sliced
1-2 garlic cloves, minced
1 tbsp. olive oil
6-7 small-medium potatoes, peeled (optional) and cut
1/2 tsp. salt or to taste
1/2 tsp. smoked paprika and Italian seasonings, each
a pinch of chipotle powder
1/3 fennel bulb, shredded
a little drizzle of olive oil
a pinch of salt
- Add the shredded fennel into a dry pan and cook for about 5 to 7 minutes at medium high heat, stirring occasionally. Reduce heat to low medium, add the olive oil and salt and cook for about 5 minutes or until the desired caramelization. Keep it warm.
- Place the trimmed bacon fat and place in a pan along with 1 tbsp. of olive oil. Add the onion and garlic and cook 5 minutes. In a separate part, cook the remaining bacon until crisp and set aside.
- Add the potatoes and cook about 5-7 minutes, stirring.
- Add the water just enough to cover the potatoes. Season. Cover and simmer about 10 minutes or until potatoes are soft. Let it cool a little until easy to handle. Using a regular or immersion blender, process until pureed. The soup will be quite thick, so you might want adding a little bit of water, to thin it up. Try and adjust seasoning if necessary. Serve with charred fennel and crisp bacon. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.