Leek, bacon & potato soup

Leek, bacon & potato soup

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(263 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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8th Sep, 2019
Made this soup with leeks from the garden. Delicious soup, so good! Substituted chorizo for bacon as that’s all I had. Worked really well. Highly recommend this recipe.
Christine Marshall's picture
Christine Marshall
12th May, 2019
This soup is very tasty, I didn’t follow the measurements exactly, just added what felt right. Looking forward to testing out a defrosted batch, won’t bother with the cream when I’m defrosting.
Nicola Cannon
10th Jan, 2019
Love this soup - our go to for winter. I make as per the recipe and it's perfect.
bumblebee_uk's picture
10th Jan, 2019
I used the bacon fat from frying the four rashers to fry up some shredded kale and added it to the soup - it was lovely!
Sasha Fomina's picture
Sasha Fomina
4th Dec, 2018
Perfect soup!
18th Feb, 2018
I skipped the bacon and still tastes amazing! Mine was perfect consistency but did use 4 potatoes (1 large, 1 medium and 2 small), all other ingredients used the given amount! Very good, would definitely recommend!
4th Nov, 2017
Great recipe - I always skip the cream and the rashers on top. Still gorgeous, quick and easy.
25th Oct, 2017
This is delicious. Mine looked quite different because I only had red onions left and used chicken stock, but the flavours were lovely. I also use mixed bacon offcuts for recipes like this which are SO cheap and just as tasty, of course.
15th Aug, 2017
Pretty tasty & very filling. I used 1 litre of stock, 100g potatoes, fat removed from thick cut bacon & I didn't add cream & the result was quite thick. Might try with cream in the future &/or may add some spices or herbs for extra depth but either way, will definately make this again.
6th Aug, 2017
Is there any way to get the U.S. Weights and measures on these recipes?


Chelsea Cox's picture
Chelsea Cox
25th May, 2019
How long can this be frozen for?(without the cream)
goodfoodteam's picture
27th May, 2019
Thanks for your question. You can freezer this if well sealed for two to three months.
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!
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