Savory Potato, Fennel, and Bacon Chowder

Ingredients 0/7

Step 1

Put the potatoes in a large pot and covering them with salted water. Bring it to a boil, then turn the heat down to medium-low and let them simmer until they’re just tender—this usually takes about 10 to 15 minutes. While the potatoes are cooking, fry the bacon in a deep skillet over medium-high heat, turning it now and then so it browns evenly. Once it’s crispy, drain the bacon on some paper towels, but keep around 2 tablespoons of the bacon fat in the skillet.

Step 2

Add the butter to the skillet with the bacon fat and melt it over medium heat. Toss in the fennel and cook it, stirring occasionally, until it’s nicely browned—about 12 minutes. Crumble the bacon and add it back to the pan along with the vegetable stock, the cooked potatoes, and the Chinese five-spice. Bring everything up to a boil again, then lower the heat and let it simmer. Taste and season with salt and pepper.

Step 3

Scoop out about 1 ½ cups of the soup and carefully blend it until smooth—hold the lid down with a potholder to keep it secure! Pour the blended soup back into the pot and let it simmer gently for 45 minutes to an hour so all the flavors really come together. Give it a final taste and adjust the seasoning with a little more five-spice, salt, or pepper if you like.