THE RECIPE JOURNAL · Lunch
Potato and Fennel Soup with Crispy Bacon
This comforting soup combines the creamy sweetness of potatoes and fennel with the irresistible crunch of crispy bacon. It’s an easy, flavorful dish that’s perfect for warming up on a chilly day.
FROM THE KITCHEN • Potato and Fennel Soup with Crispy Bacon
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by peeling and chopping the potatoes, then put them in a large pot with salted water. Bring it to a boil, then lower the heat and let them simmer gently until they’re just tender, about 10 to 15 minutes. While the potatoes cook, fry the bacon in a deep skillet over medium-high heat, turning it now and then until it’s nice and crispy, which should take around 10 minutes. Once done, drain the bacon on some paper towels and save about 2 tablespoons of the bacon fat in the skillet.
02
Step 2
Next, melt the butter in the skillet with the reserved bacon fat. Add the chopped fennel and cook it over medium heat, stirring occasionally, until it gets browned and soft—this will take about 12 minutes. Crumble the crispy bacon and toss it back into the skillet along with the vegetable stock, cooked potatoes, and Chinese five-spice. Bring everything to a boil, then reduce the heat to a simmer. Give it a taste and season with salt and pepper.
03
Step 3
Carefully transfer about a cup and a half of the soup into a blender. Hold the lid down with a kitchen towel and pulse a few times, then blend until smooth. Pour the blended soup back into the pot and let it simmer gently for 45 minutes to an hour so all the flavors can come together. Taste again and adjust the seasoning with more five-spice, salt, or pepper if needed.
Why you’ll love it
This soup combines the sweet, mild flavor of fennel with the comforting earthiness of potatoes. The crispy bacon adds a smoky crunch that balances the creamy texture perfectly. It’s a warm, satisfying dish that feels both rustic and elegant.
How to serve
Serve this soup hot with a sprinkle of fresh parsley or chives on top. A slice of crusty bread or a simple green salad pairs well to make a complete meal.
Storage & leftovers
Let the soup cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days or frozen for up to two months. Reheat gently on the stove, stirring occasionally.
