Leek, bacon & potato soup

Leek, bacon & potato soup

This soup keeps well in the fridge and is easy to freeze

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Don't add cream until you reheat

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.
Try

Storing

This soup will keep in the fridge for a couple of days, but if you want to freeze it, don't add the cream until you reheat it.

Bacon know-how

For really crisp bacon, grill on medium-high until browned, then turn the bacon over with tongs and cook on the other side for about a minute more. Drain on kitchen paper, then crumble to serve.

Per serving (for 6)

175 kcalories, protein 6g, carbohydrate 15g, fat 11 g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.68 g

Recipe from Good Food magazine, April 2007.

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Latest comments and suggestions

Results 121-140

  • Binder photo Highlandbloke

    25 August 2011

    Highlandbloke rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Highlandbloke

    25 August 2011

    Highlandbloke commented on this recipe

    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.

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  • Binder photo RhiKavok

    04 September 2011

    RhiKavok rated and commented on this recipe

    4 stars

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

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  • Binder photo mrselmscleugh

    04 September 2011

    mrselmscleugh rated this recipe

    5 stars

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  • Binder photo clairelou88

    20 September 2011

    clairelou88 rated and commented on this recipe

    4 stars

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

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  • Binder photo Liezel

    28 September 2011

    Liezel rated and commented on this recipe

    5 stars

    Easy and delicious

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  • Binder photo Kat

    10 October 2011

    Kat rated and commented on this recipe

    4 stars

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

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  • Binder photo cliff

    18 October 2011

    cliff commented on this recipe

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

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  • Binder photo AJCJ

    21 October 2011

    AJCJ rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Marina

    22 October 2011

    Marina rated this recipe

    4 stars

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  • Binder photo Sharon

    22 October 2011

    Sharon commented on this recipe

    Really easy to make and tasted delicious

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  • Binder photo Sharon

    22 October 2011

    Sharon rated this recipe

    5 stars

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  • Binder photo Diana

    04 November 2011

    Diana rated and commented on this recipe

    5 stars

    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'.

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  • Binder photo SarahH

    15 November 2011

    SarahH rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Catriona

    16 November 2011

    Catriona rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Sherelle

    20 November 2011

    Sherelle rated this recipe

    5 stars

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  • Binder photo d41d0y

    20 November 2011

    d41d0y rated and commented on this recipe

    5 stars

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

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  • Binder photo Beth769

    20 November 2011

    Beth769 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo ClaireM

    27 November 2011

    ClaireM rated and commented on this recipe

    5 stars

    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.

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  • Binder photo jordan94

    29 November 2011

    jordan94 rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Freezable

Don't add cream until you reheat

Warming snack or lunch

Ingredients

  • 25g butter
  • 3 rashers streaky bacon , chopped
  • 1 onion , chopped
  • 400g pack trimmed leeks , sliced and well washed
  • 3 medium potatoes , peeled and diced
  • 1.4l hot vegetable stock
  • 142ml pot single cream
  • 4 rashers streaky bacon , to serve
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Per serving (for 6)

175 kcalories, protein 6g, carbohydrate 15g, fat 11 g, saturated fat 16g, fibre 4g, sugar 5g, salt 0.68 g

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