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Leek, bacon & potato soup

Leek, bacon & potato soup

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A star rating of 4.8 out of 5.335 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Easily doubled
  • Easily halved
  • Freezable (without cream)
Nutrition: per serving (for 6)
HighlightNutrientUnit
kcal175
fat11g
saturates16g
carbs15g
sugars5g
fibre4g
protein6g
low insalt0.68g
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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
  • 142ml pot single cream
  • 4 rashers streaky bacon, to serve

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.
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.

Goes well with

Recipe from Good Food magazine, April 2006

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Overall rating

A star rating of 4.8 out of 5.335 ratings
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