Leek, bacon & potato soup

Leek, bacon & potato soup

  • 1
  • 2
  • 3
  • 4
  • 5
(188 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (196)

jordan94's picture
5

Just had a spoonful before freezing it.... tastes delicious!
I wouldn't use so much stock though...

clairemahoney's picture
5

Fabulous soup! I used smoked streaky bacon and left out the cream. It was really creamy without it and so filling. Will definitely be making this again.

bethie769's picture
5

only made this cos had loads of leeks to use up and it was surprisingly delicious. looked like it would be too watery but as soon as it's blended it was perfect!

d41d0y's picture
5

A very simple and truly delicious soup! Will make over and over.

catmac80's picture
5

Yummy!! I have tried making leek and potato soup before and it never turns out right.. this recipe is brilliant, I think the bacon really makes a difference and it's so simple. I will definitely be making this often!

sarahah's picture
5

Absolutely delicious. Really comforting soup.
Added a grated carrot but didn't use any bacon in the soup or on top. Instead of using diced potatoes I used 12 discs of Aunt Bessie's frozen mashed potato when it was simmering - lovely!

dhoohar's picture
5

A lovely comforting bowl of soup. I don't think the cream is necessary. I added a splash of milk instead, but even that wasn't really needed. I added half a chopped chilli to the onions for a slight 'heat'.

sharon634's picture
5

Really easy to make and tasted delicious

ajcj123's picture
5

Really tasty. I don't have a food processor so just skipped that stage, but this still makes a very good chunky soup. Added a bit of dried oregano at the seasoning stage and that worked well too.

spitroaster's picture

I'm a leek and potato man all the way and this is probably the best I've tasted delicious!

lemiouw's picture
4

Used milk instead of cream, and chicken stock as had no veg. Was still easy to make and tasty :)

liezeldutoit's picture
5

Easy and delicious

clairelou88's picture
4

this soup was delicious and really simple, i doubled the batch for the freezer :)

rhikavok's picture
4

Very tasty. Really nice without the cream too. Simple and easy and great results. Highly recommend cooking this.

highlandbloke's picture
5

FAO Wathgen - I find that the type of potatoe makes a difference to the consitency. Floury ones tend to be thicker when you blend it.

highlandbloke's picture
5

My new favourite soup! I use elmlea single light as a lower calorie alternative and smoked bacon (not always streaky) to add something more. It's a fab soup!

wathgwen's picture
4

A bit salty, but overall very good! Will definitely make this again. Only one thing was off- the soup was just a tad watery, so I would say add an extra potato, or a little less stock.

ollamaii's picture
5

Great! :) I really enjoyed it. Go easy on the salt though as the bacon and the vegetable/chicken cubes are already salty and you could end up over doing.

mikegoddard's picture
5

Very easy and really nice, even without the cream for a healthier option it's still brilliant.

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (6)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…