Potato, Fennel, and Bacon Soup

Name: Potato, Fennel, and Bacon Soup
Total time: 100
Yield: 4
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

Recipe by t-licious from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

4 servings

•

3 ½ cups diced peeled potatoes
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6 strips bacon
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2 tablespoons butter
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1 ½ bulbs fennel, chopped

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5 cups vegetable stock
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1 teaspoon Chinese five-spice powder, or more to taste
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salt and ground black pepper to taste

Instructions

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.