Name: Leek, bacon & potato soup
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 25g butter; 3 rashers streaky bacon chopped; 1 onion chopped; 400g pack trimmed leek sliced and well washed; 3 medium potatoes peeled and diced; 1.4l hot vegetable stock (we used low-sodium); 142ml pot single cream; 4 rashers streaky bacon to serve

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Leek, bacon & potato soup

Leek, bacon & potato soup

Sara Buenfeld

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 4.8 out of 5.414 ratingsRate

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This soup keeps well in the fridge and is easy to freeze

Easily doubled

Easily halved

Freezable (without cream)

Egg-free

Nut-free

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Homemade sourdough bread

A star rating of 4.9 out of 5.38 ratings

Ingredients

Nutrition

Units:

MetricUS

25g butter
3 rashers streaky bacon

chopped
1 onion

chopped
400g pack trimmed leek

sliced and well washed
3 medium potatoes

peeled and diced
1.4l hot vegetable stock

(we used low-sodium)
142ml pot single cream
4 rashers streaky bacon

to serve

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Nutrition: per serving (for 6)

kcal208
fat11g
saturates6g
carbs19g
sugars4g

low
fibre4g
protein6g
salt0.67g

low

Method

step 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.
step 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.

RECIPE TIPS

STORING

This soup will keep in the fridge for a couple of days, but if you want to freeze it, don’t add the cream until you reheat it. Also, try our leek & bacon soup.

BACON KNOW-HOW

For really crisp bacon, grill on medium-high until browned, then turn the bacon over with tongs and cook on the other side for about a minute more. Drain on kitchen paper, then crumble to serve.

Recipe from Good Food magazine, April 2006

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A star rating of 4.8 out of 5.414 ratings

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