Leek, bacon & potato soup

Leek, bacon & potato soup

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(197 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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25th Oct, 2016
This soup was amazing. I left out bacon as I am a vegetarian, and added marjoram and thyme, salt and pepper in the pan and let it all sweat before adding stock. At the end before whizzing I added grated parmesan type veggie cheese, then once served added cream in swirls in the bowl and topped off with a bit more pepper, grated cheese and a few small chunks of stilton melted in for me, just pepper, cream and parmesan for husband. Both very satisfied, such an easy soup.
19th Feb, 2017
This would be ideal when my cousin and his wife come to stay....she is a vegetarian....thanks for the inspiration!
4th Oct, 2016
Left out the cream as I tasted the soup once smoothed and I really don't think it's needed! This soup is delicious without it :) Little watery though, will use less stock / an extra potato next time.
20th Sep, 2016
This recipe was perfect for me and tasted lovely with my own garden leeks and potatoes! For those with 'thin' soup I'd have thought it would be obvious that your potatoes were a bit small. I used 3 baked potato sized ones and didn't peel them (the vitamins are in the peel of potatoes). I started with only 1L of stock because of all the comments but I ended up adding all the cream plus another 200mI of stock. Just start with 1L and add more stock after you blitz it to your preference.
25th Oct, 2016
Thanks - first time not peeling potatoes for soup and what a difference! You can actually taste them, thanks for the tip.
8th Aug, 2016
Did mine using sweet potato and no cream, also only used just less than a litre of stock. Some chilli and cumin made it delish!
3rd Feb, 2016
I left out the cream as soup seemed already a bit watery so therefore would use less stock next time & perhaps an extra potato to thicken it up. Other than that it was gorgeous.Best ever leek soup ive tried. Really tasty.
19th Jan, 2016
Lovely, I cooked it last weekend and everyone enjoyed it. I only added 1 litre of stock (chicken as I had no vegetable one) and no cream.
16th Jan, 2016
One of my favourite soups! It's thick, creamy and so hearty. We follow the recipe closely every time we make this soup and it has always turned out beautiful. We use a bit of chicken stock too to add some umami flavour.
5th Dec, 2015
Very nice soup. I added chorizo instead.


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1st Dec, 2015
If the cream is too much for you, try using milk instead for a lighter option. A small bit of garlic goes down well too.
14th Sep, 2014
As streaky bacon is a bit fatty, I decided to cut some of the fat off and used a whole packet of (unsmoked) bacon to compensate. I used 3 med potatoes as recipe states and didn't used the cream. It was still nice and tasty.
Taishi's picture
28th Jan, 2014
This recipe is great, tastes very nice. However, you can easily enhance the flavor even more by just adding a few more ingredients. 1)Instead of using a total of 7 streaky bacon rashers, it is much better to use smokey bacon. The smoked flavor really comes out when the soup is cooked, plus it much enhances the flavor and aroma. 2)Add an extra onion and about 2 carrots, cut them up into small cubes, then just add them in when you normally add the rest of the veg. 3) Use a little more potato, normally about 2 more. If you do this, you won't need any cream and it increases the volume of soup you get. 4) Use chicken stock instead of veg. Chicken and bacon are 2 flavors that complement each other well and the use of chicken stock demonstrates that. 5)Make your own chicken stock. It isn't really hard. If you ever have a whole chicken, keep the bones cover them in water, boil and then simmer the water for about an hour. Hope this helps, these tips take you an extra 5 mins max, and as a result the flavor is really enhanced. Have fun!
18th Jan, 2014
I didn't use the cream at all - soup doesn't need it. Great flavours from leek, potato, and bacon. BF and friends loved it. Just can't stop making this recipe. Hmmm, going to go and warm some more up right now!
24th Nov, 2013
I only used 950-1000ml of stock and the soup is quite watery, if you want a thicker consistency add extra potato and/or reduce liquid quantity.
19th Nov, 2014
I was the same, just a litre of stock, and chorizo instead of bacon, delicious! Creamy enough when blended so no need for cream either!