Potato Fennel And Bacon Soup Recipes

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FENNEL, GARLIC AND POTATO SOUP



Fennel, Garlic and Potato Soup image

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

Steps:

  • Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
  • Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

LEEK, FENNEL & POTATO SOUP WITH CASHEL BLUE CHEESE



Leek, fennel & potato soup with cashel blue cheese image

Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses

Provided by Diana Henry

Categories     Lunch, Soup, Starter

Time 55m

Number Of Ingredients 9

2 heads fennel
3 large leeks , trimmed, washed and finely sliced
60g butter
1 large potato , peeled and diced
900ml chicken stock or water
1 garlic clove , sliced
100ml double cream
50g walnuts , toasted
75g Cashel Blue cheese , crumbled

Steps:

  • Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
  • Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn't colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
  • Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan - you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.

Nutrition Facts : Calories 305 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

ROASTED-POTATO FENNEL SOUP



Roasted-Potato Fennel Soup image

Provided by Ina Garten

Categories     main-dish

Time 2h25m

Yield 10 to 12 servings

Number Of Ingredients 9

4 pounds red potatoes, unpeeled and quartered
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups chopped yellow onions (4 onions)
4 cups chopped fennel bulb (about 2 pounds)
3 quarts chicken stock or water
1 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees.
  • In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.
  • Saute the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. Reheat and serve hot.

BACON AND POTATO SOUP



Bacon and Potato Soup image

A delicious winter warmer.

Provided by Kwollak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
1 ½ teaspoons olive oil
½ cup chopped onion
½ cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
⅛ teaspoon cayenne pepper
½ cup shredded Cheddar cheese
½ teaspoon kosher salt

Steps:

  • Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  • Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
  • Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
  • Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

Nutrition Facts : Calories 324.2 calories, Carbohydrate 21.5 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.8 g, SaturatedFat 7.9 g, Sodium 812.5 mg, Sugar 2 g

POTATO, FENNEL, AND BACON SOUP



Potato, Fennel, and Bacon Soup image

A glorious soup for cold winter nights. The addition of Chinese five-spice makes this soup unique and magical...like eating a unicorn jumping over a rainbow. Enjoy! If desired, add a dollop of sour cream and some green onion or a splash of cream just before serving.

Provided by t-licious

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 275 calories, Carbohydrate 32.4 g, Cholesterol 30.7 mg, Fat 12.8 g, Fiber 5.9 g, Protein 9.6 g, SaturatedFat 5.7 g, Sodium 798.6 mg, Sugar 1.4 g

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