Leek, bacon & potato soup

Leek, bacon & potato soup

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(207 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 potatoes, 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, questions and tips

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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
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)
28th May, 2013
If the recipe serves 4-6, is the nutritional information based on it serving 4 or 6??
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!
18th May, 2013
This was so easy to make and really delicious! Will definitely be making it again
15th May, 2013
Does what it says on the tin. Satisfying and exactly what you expect.
23rd Apr, 2013
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.
17th Apr, 2013
My girlfriend loves this and regularly gets me to make a batch of it up for her and her friends. Really tasty.
25th Feb, 2013
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.
7th Feb, 2013
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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