Creamy Chicken Soup with Potatoes and Bacon

Ingredients

• 4 slices bacon, chopped

• 1 Tbsp. unsalted butter

• 1 leek (white and light green parts), halved and sliced

• 2 cloves garlic, pressed

• 1 tsp. fennel seeds, crushed

• 2 Tbsp. all-purpose flour

• 2 cups whole milk

• 4 cups chicken stock

• 3/4 lb. red potatoes cut into 1/2-inch chunks

• 6 sprigs thyme

• Kosher salt and freshly ground black pepper

• 2 cups shredded rotisserie chicken

• 1 cup frozen corn, thawed

• Sliced fresh chives, for serving

Directions 

Step 1 Cook bacon in a large pot over medium heat until browned and crisp, 7 to 8 minutes; transfer to a paper towel-lined plate with a slotted spoon. Reserve pot.

Step 2 Add butter and leek to reserved pot. Cook, stirring occasionally, until just tender, 3 to 4 minutes. Add garlic and fennel. Cook, stirring, until fragrant, 1 minute. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and then stock. Add potatoes and thyme. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until potatoes are tender, 14 to 16 minutes.

Step 3 Add chicken and corn. Cook until soup is heated through, 1 to 2 minutes. Discard thyme. Serve topped with crispy bacon and chives.

Recipe by: Kate Merker, Taylor Murray