Potato, Fennel, and Bacon Soup Recipe

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.