Potato Bacon Fennel Soup Recipe- Lebanese Special
This potato bacon fennel soup is a comforting Lebanese-inspired dish that combines the savory depth of crispy bacon with the creamy texture of potatoes and the subtle sweetness of fennel. The result is a rich, flavorful soup that’s perfect for chilly evenings or as a satisfying starter to any meal.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Potato Bacon Fennel Soup Ingredients :
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 large fennel bulb, trimmed and sliced
- 4 cups (1 liter) chicken or vegetable broth
- 3 large potatoes, peeled and diced
- 1 cup milk or cream (optional for creaminess)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley or fennel fronds for garnish (optional)
Cook Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté Vegetables:
In the same pot with the bacon fat, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and sliced fennel, cooking for another 5 minutes until the fennel starts to soften.
Add Broth and Potatoes:
Stir in the diced potatoes and dried thyme.
Pour in the chicken or vegetable broth and bring to a boil.
Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Blend Soup:
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
Finish Soup:
Return the blended soup to the pot (if using a regular blender).
Stir in the milk or cream, if using, and heat through.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with the cooked bacon and fresh parsley or fennel fronds if desired.
Recipe Notes:
Bacon: For a lighter version, consider using turkey bacon or omitting it entirely for a vegetarian option.
Fennel: Fennel adds a delicate anise-like flavor that complements the richness of the bacon and potatoes.
Creaminess: To enhance the soup’s richness, stir in a splash of cream or milk. For a dairy-free version, use coconut milk or oat milk.
Texture: For a smoother texture, blend the soup until creamy. Alternatively, leave it slightly chunky for more texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months.
