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This potato bacon fennel soup recipe is incredibly easy to make and simmered in a cozy garlic-rosemary broth.
Every winter, I seem to find myself adopting a new potato soup recipe. And I have to say that this year’s version has been especially delicious. ♡
It’s made with a triple hit of fennel — an entire fresh bulb (which we’ll thinly slice and sauté into the soup), its delicate fronds (which are lovely as a garnish), plus an extra tablespoon of dried fennel seeds (to build in one more layer of flavor) — whose earthy, mildly-sweet, anise-like notes pair beautifully here with the garlic rosemary broth. Then we’ll also add in in lots of creamy Yukon golds, fry up some crispy bacon to sprinkle on top, and add a generous pinch of red pepper flakes in there to give the broth a bit of a surprise kick. And everything comes together to create a potato soup that’s deeply flavorful, refreshingly not-too-heavy, and totally delicious. We’ve been making it on repeat here lately and can’t get enough of it!
That said, if bacon isn’t your thing or you would prefer to make this recipe vegetarian, it’s just as delicious made with Italian sausage (either traditional or plant-based). The recipe also happens to be naturally gluten-free. And if you’d tend to love creamier potato soups, you’re of course always welcome to add in a splash of cream too.
This is such a cozy and delicious one. So add some fennel to your grocery list, and let’s simmer up a big pot of potato soup together!
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