Leek, bacon & potato soup

Leek, bacon & potato soup

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(208 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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29th Nov, 2012
Very filling and a quick recipe to make. I was so quick I forgot to add cream (fewer calories) but even without it the soup was really tasty. Lovely, even my partner who is not very fond of soups liked it!
8th Nov, 2012
Made a batch of this for lunch for work. Was delicious. Didn't bother with the crispy bacon on top because of reheating it at work. I used creme fraiche rather than cream. Reminded me of chicken and mushroom soup from the supermarket (which I can't have as I'm coeliac & have gone without for years) so was a lovely surprise!!
25th Oct, 2012
oh, and i omitted the butter - enough fat rendered out of the pancetta for it not to be needed.
25th Oct, 2012
Delicious! Used a pack of pancetta instead of the bacon (as that is what i had in the fridge) and just finished my 1st bowl of soup and was disappointed when i got the bottom of the bowl - I didn't want it to end!!! Can't wait for lunch tomorrow now! Check out my baking blog http://bumblebakery.blogspot.com
23rd Oct, 2012
Just made it. God it's good! :-) my first ever leek and potato soup. I had really streaky bacon from a farm so I cut most of the fat off, fried it and used the fat that came out of it instead of the butter. But I'm sure it would taste just as good with butter. Definitely will make it again.
21st Oct, 2012
Made this soup tonight it was aboustley gorgeous! all the family loved it. Instead of butter i used margirine and instead of streaky bacon i used middle cut smoked bacon as it tastes nicer. and used garlic bread to serve it with, can't wait for lunch tommorow yum yum! :)
14th Oct, 2012
Made this recipe without the bacon as a test run worked great very tasty will make again
20th Sep, 2012
Delicious! Smoked streaky bacon works best!
17th Jun, 2012
So so Yummy
19th May, 2012


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