Leek, bacon & potato soup

Leek, bacon & potato soup

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(186 ratings)

Prep: 30 mins Cook: 30 mins


Serves 4 - 6
This soup keeps well in the fridge and is easy to freeze

Nutrition and extra info

  • Don't add cream until you reheat
  • Easily doubled / halved

Nutrition: per serving (for 6)

  • kcal175
  • fat11g
  • saturates16g
  • carbs15g
  • sugars5g
  • fibre4g
  • protein6g
  • salt0.68g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 rashers streaky bacon, chopped
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g pack trimmed leek, sliced and well washed



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 medium potato, peeled and diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.4l hot vegetable stock
  • 142ml pot single cream
  • 4 rashers streaky bacon, to serve


  1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.

  2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

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Comments (195)

Clancyrose's picture

I added a few handfuls of baby spinach and just under half a bunch of flat leaf parsley and let them cook down when I added the stock. Good way to add a bit more nutrition and subtle flavor :) yummy recipe, but like people have mentioned previously, this doesn't need the cream.

mother_ship's picture

Very tasty!

sabrina74's picture

made this soup for lunch with friends tomorrow, I was going to add the cream, but I think it tastes delicious with out, and it makes it a bit healthier, also I toast some brown bread and to use as croutons, also I didn't puree it left it a bit more chunky and I will add an additional potato next time and I may toast some cumin seeds to add

Taishi's picture

This soup tastes great!
Simple to cook and is a really nice soup for family and friends to enjoy.
Could have a few improvements, which would enhance the flavor even further. I posted them in tips if anyone wants to do this.

ruthy10's picture

Hi made this for my husband and I and we thought it was lovely and tasty. I am quite calorie conscious and when making this I weighed everything to 1/3 of the recipe as it serves up to 6 and this made just a good enough lunch portion for two people.
I replaced the butter for fry light spray, I used the elmlea single light cream and the soup tasted delicious. I will definitely be making this again and as it will keep for a couple of days in the fridge I will be taking some to work in my soup pot.

princessemzy's picture

I absolutely love this recipe, previous to making it I'd only ever tried leek & potato soup from a carton and would have said I didn't really like it. This version is probably my favourite soup now! I am making it as I type and it smells amazing! Use an extra potato if you like a slightly thicker soup, this recipe is fairly thin in consistency.

Vendee France's picture

Fantastic soup,I cannot understand the negative comments.Left it on the wood burning stove to cook for a couple of hours which I do for similar recipes from Good Food.
Five stars.

tartar's picture

This soup is lovely if you use Bouillon for your stock and add an extra potato. I also tried it with the bacon fried with the veg and blended in the soup and it had a lovely smoky taste.

dwatson27's picture

Made this recipe last week! Was delicious! My husband said it was even better than the vegetable broth and dumplings recipe I make. Five stars!!!

allymacster's picture

I found this soup ever so slightly too thin for my liking, so will add another potato in future. I also added some chicken stock for added flavour.

idreamedadream's picture

This has to be the most tasteless soup l have ever made. Followed the recipe exactly. A waste of ingredients and time. Not recommended.

last edited: 09:51, 15th Oct, 2013
jennat1985's picture

i managed to get 5 large servings from this, i didn't add the cream or any milk as i feel it didn't need it, was filling and creamy enough with out it! i also only part blizzed it so it still had texture, def will be making again :O)

rebecca1984's picture

If the recipe serves 4-6, is the nutritional information based on it serving 4 or 6??

tracymsk's picture

Loved this recipe as did my hubby who is not a big soup fan.
Substituted cream for half fat fromage frais as a healthier option which was delicious!

lyndyloub's picture

This was so easy to make and really delicious! Will definitely be making it again

regthellama's picture

Does what it says on the tin. Satisfying and exactly what you expect.

cakeanyone's picture

Simple but delicious. I used homemade chicken stock but only had 700ml so made up the rest with milk and didn't use the cream.

craig2562's picture

My girlfriend loves this and regularly gets me to make a batch of it up for her and her friends. Really tasty.

kirstos's picture

For some reason the site will not allow me to rate this but it is a BIG 5! I bought the cream with the intention of using it as per the recipe since it was my first attempt, but having tasted the soup without the cream decided to give it a miss. The consistency was also spot on - utterly delicious.

amy_natalia's picture

We really enjoyed this soup, first time making it. I didn't have enough leeks... I know the main ingredient! I had about half of what was needed and you could still taste it. It smelt lovely whilst it was cooking.


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