Potato Fennel Cheese Soup

Tuesdays are particularly fun at our house!  There’s piano lessons, and of course it is produce ordering night.  This particular Tuesday was a special sort of challenge.  It involved fence defying goats, hopping fences after them, trudging through recently irrigated muddy mosquito filled pastures, getting the little Ms. Special Pants, Long lost bucking bronco, rodeo Jersey Family Milk Cow in the corral without a rope because I didn’t remember it as I dropped my shade structure project and ran to the back of the pasture after the goats.  It was fun!

I got home and quickly looked in the fridge and threw together a soup with everything but the kitchen sink.  It was AMAZING!  There’s not a drop left and the house smells so good that when the Mr. gets home from the airport he will look at me with puppy dog eyes even though he already ate dinner.


Potato Fennel Cheese Soup

Prep Time:

Cook Time:

Potato Fennel Cheese Soup


  • 2 medium Yellow Onions
  • 1 bulb and stems of Fennel
  • 2 cups chopped Swiss Chard
  • 1/2 Pack Bacon
  • 4 Potatoes
  • 1 cup Cheese
  • 1/3 cup Half and Half
  • Salt & Pepper to taste


  1. chop the bacon and start cooking in a dutch oven or other heavy pot.
  2. Pour out most of the fat but leave enough to sauté the onion.
  3. Add the rough chopped onion.
  4. Add the fennel bulbs and stems.
  5. Add the stems of the chard.
  6. Sauté for a few minutes uncovered while you wash and cut the potatoes into chunks.
  7. Add the potatoes and cover.
  8. Cook Covered until the potatoes are tender and the chard leaves are too(approx 35 minutes).
  9. Blend until smooth. Remove Servings for anyone avoiding Dairy.
  10. Add 1/2 and 1/2 and Cheese!
  11. Salt and Pepper to taste


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