Leek, bacon & potato soup

Leek, bacon & potato soup

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(195 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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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.
princessemzy
28th Dec, 2013
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
3rd Dec, 2013
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
8th Nov, 2013
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
2nd Nov, 2013
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
allymacster
24th Oct, 2013
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
15th Oct, 2013
This has to be the most tasteless soup l have ever made. Followed the recipe exactly. A waste of ingredients and time. Not recommended.
jennat1985's picture
jennat1985
2nd Oct, 2013
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
28th May, 2013
If the recipe serves 4-6, is the nutritional information based on it serving 4 or 6??
tracymsk
24th May, 2013
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!

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