• 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.


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.


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

Goes well with


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