![Roasted Fennel Leek Potato and Bacon Soup](-/media/images/united-states/widen/recipes/recipe_tile7.jpg?h=875&width=2000&udi=1&cropregion=0,234,2048,1130)
Roasted Fennel Leek Potato and Bacon Soup
Roasted Fennel Leek Potato and Bacon Soup
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Yield: 4 to 6 Servings
Ingredients
Ingredients
4 thick slices country white bread, cut into large cubes½ cup olive oil, divided
¼ cup grated Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme leaves
4 teaspoons kosher salt, divided
1 teaspoon ground white pepper, divided
1 medium fennel bulb, cored and cut into thin slices, fronds reserved
1 leek, white and light green parts only, cut into thin slices and rinsed well
2 small russet potato, peeled and cut into small chunks
4 cups chicken broth
1 cup heavy cream
2 strips bacon, cooked
2 tablespoons butter
Preparation Method
- Preheat the oven to Bake 400°F.
- Line the baking pan with aluminum foil. In the lined pan, toss the bread cubes with ¼ cup olive oil, cheese, thyme, 1 teaspoon salt and ½ teaspoon white pepper.
- Bake the croutons until crispy and browned, about 15 minutes. Remove pan from oven. Transfer croutons on foil to a cooling rack.
- Set the oven to Roast 400°F.
- In the baking pan, toss fennel and leek with 2 tablespoons olive oil and 1 teaspoon kosher salt.
- Roast the vegetables until softened and starting to brown, 30-35 minutes. Remove to a medium mixing bowl and set aside until needed.
- Again, using the baking pan, toss potatoes with the remaining 2 tablespoons olive oil and 1 teaspoon kosher salt.
- Roast the vegetables until softened and starting to brown, 30-35 minutes. Remove to the mixing bowl with the fennel and leek.
- Add broth, cream, remaining 1 teaspoon salt and ½ teaspoon white pepper to blender.
- Add all of the roasted vegetables and two strips of cooked bacon.
- Select the Soup setting and press start. Once the cycle finishes, add the butter, pulse 4 times then pour soup into serving bowls.
- Chop reserved fennel fronds. Sprinkle on soup and top with croutons.