Potato, Fennel, and Bacon Soup recipe
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Ingredients
- 3 ½ cups diced peeled potatoes 6 strips bacon 2 tablespoons butter 1 ½ bulbs fennel, chopped 5 cups vegetable stock 1 teaspoon Chinese five-spice powder, or more to taste salt and ground black pepper to taste
Nutrition Info
- 275 caloriescarbohydrate: 32.4 gcholesterol: 30.7 mgfat: 12.8 gfiber: 5.9 gprotein: 9.6 gsaturatedFat: 5.7 gservingSize: -sodium: 798.6 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Potato, Fennel, and Bacon Soup
Directions
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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.
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.
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.
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.