Leek, bacon & potato soup

Leek, bacon & potato soup

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(205 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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18th Mar, 2012
Lovely soup - I love my soups thick, and this was perfect! I made a few minor adjustments (can't do as I'm told!) so I ended up using maybe 35g of butter, a litre of stock and no cream. I used two small/medium onions and two large leeks, but I have no idea how much they weighed. Served with a bit of feta cheese and wholemeal toast. Can't wait til lunch or tea tomorrow to have it again! Definitely on my list of things to make again :)
17th Mar, 2012
Very tasty soup and simple to make. The bacon makes it slightly salty so doesn't need too much seasoning.
11th Mar, 2012
Great soup, tastes lovely and very easy to make. I make it without the cream as I'm trying to lose weight for the summer.
pollytoast's picture
2nd Mar, 2012
Very easy soup to make and is totally and utterly delicious!!! My only problem is that is meant to be low fat, but it is so morish that I always end up having seconds.....then thirds!
8th Feb, 2012
This will be the 3rd time I have made this soup,and it getd better every time.
7th Feb, 2012
I keep a third of the cooked potatoes aside then add to the blended ingredients to reheat with a little cooked broccoli, as I like the hearty texture of the vegetables. Also, I find that potatoes don't really need much cream/milk when pureed.
5th Feb, 2012
Lovely soup - really simple to make.
1st Feb, 2012
I omitted cream to make this lighter and it was extremely tasty. Great warming-up soup for winter days!
30th Jan, 2012
I've made this soup a number of times and have really enjoyed it but have sometimes found it to be a little thick. I only had 250g of leeks today so used those and kept the other quantiities the same, it's still delcious and the consistency is slightly thinner which I prefer. Also, I only had 70ml of cream so made up the remainder with semi skimmed milk and no bacon so used cooked ham instead.
27th Jan, 2012
Really easy and very tasty soup. Loved the bacon part, but skippped the cream as I thought it might weaken the taste. I will surely try it again.


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