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Potato Leek & Emmental Soup

By clairedingle (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Warming winter soup


  • 200g smoked streaky bacon, chopped
  • 500g potatoes, roughly chopped
  • 500g leeks, trimmed and chopped
  • 900ml chicken stock
  • 1 tbsp chopped fresh marjoram
  • 1 tbsp chopped fresh thyme
  • 1/4 tsp nutmeg
  • 1 onion, thinly sliced
  • 25g butter
  • 1/2 tbsp sugar
  • 100g Emmental cheese, grated


  • STEP 1
    Fry the bacon in a large pan over a medium heat for 5 minutes. Add the potatoes, leeks, stock, marjoram, thyme and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes. Season with salt and freshly ground black pepper.
  • STEP 2
    Meanwhile, in a small pan, cook the onion in the butter over a medium heat for 5 minutes. Add the sugar and allow the onion to caramelize, this may take a few minutes.
  • STEP 3
    In a food processor, puree the bacon and vegetables, in batches, until smooth. Return the soup to the pan, and stir in 150ml boiling water.
  • STEP 4
    Ladle the soup into bowls, top each with grated Emmental, some caramelised onions and serve with warm crusty bread.
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