Leek, bacon & potato soup

Leek, bacon & potato soup

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(193 ratings)

Prep: 30 mins Cook: 30 mins

Easy

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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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    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
    Onion

    Onion

    un-yun

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

  • 400g pack trimmed leek, sliced and well washed
    Leeks

    Leek

    lee-k

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

  • 3 medium potato, peeled and diced
    Potato

    Potato

    po-tate-oh

    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

Method

  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, questions and tips

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bsbdesja
20th Sep, 2014
5.05
Absolutely delicious. Didn't use any cream, beautifully rich and creamy without it (not surprising considering the amount of butter used!). Used a whole pack--7 rashers--of smoked streaky bacon, chopped up in the soup, which gave a lovely flavour that wasn't too strong. Definitely adding to the list to make regularly!
Lucylemonpip
14th Sep, 2014
Very tasty soup and easy to do. I agree, the cream at the end is not necessary, unless you want to have a "swirl" shape on it.
The Reddrops
25th Aug, 2014
Lovely soup! 5 stars from me and my husband. No need for the cream.
McMatty
19th Jun, 2014
This soup was amazing. One of my new favourites. That said, I did the numbers on the ingredients and found that its actually around 280 calories per serve when you split it 6 ways. Might try it without the cream next time like some people have suggested.
EllieY
15th Jun, 2014
This soup was amazing! Best soup ever and was a winner with my bf. best thing was it instantly got rid of my cold and stuffy nose. Great for colds and will definitely bring it out for dinner parties. I followed the recipe exactly to the gram. Keep the ratio of leeks to potatoes roughly the same. This soup is yuuuum!
Clancyrose
29th Apr, 2014
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
mother_ship
2nd Mar, 2014
Very tasty!
sabrina74
22nd Feb, 2014
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
Taishi
28th Jan, 2014
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
10th Jan, 2014
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.

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