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Member recipe

Potato, Leek and Bacon soup

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(15 ratings)

Member recipe by


Serves 4

An easy to make winter warmer soup with plenty of flavour, great as a starter or main course.

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  • 300g leeks, washed and finely chopped
  • 300g potatoes, peeled and sliced
  • 150g chopped smoked bacon, fat removed (unsmoked if you prefer, but smoked adds extra flavour)
  • 700ml vegetable stock
  • 290ml milk
  • Ground black pepper
  • Olive oil


    1. Saute the potato, leeks and bacon in a stock pot with the olive oil until soft but not coloured.
    2. Add the stock and simmer until the potatoes are tender.
    3. Liquidize and return to the pot.
    4. Add the milk and black pepper to taste.
    5. Bring back up to heat and serve.

Comments, questions and tips

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19th Sep, 2015
One of my all-time favourite recipes - thank you Leek Growers Association!
13th Nov, 2014
Love this soup and make it regularly. This is one of my go-to recipes when I want something quick and simple but delicious. I tend to use chicken or pork stock rather than vegetable, but I can't imagine it makes that much of a difference. Turns out as good as anything you might get in a decent restaurant.
30th Mar, 2013
Love this and so do the rest of the family. Really tasty!
circosontour's picture
19th Nov, 2011
Really tasty!
26th Jan, 2011
loved it, did not have any veg stock so used some ham stock left over from Christmas. Was not any soup left and there was only 3 of us. Will be making again.
19th Jan, 2011
Made this soup lots of times, tried using up leftover gammon from xmas turned out lovely! Also tried it by omitting bacon or ham and using chopped chicken this worked really well too x
12th Oct, 2010
really tasty and easy to make, will definately be making again.
1st Jul, 2010
This is by far one of the best soups I have made, easy and delicious. Even my teenager is having a bowl which says something, great receipe will definately be using this time and time again
18th Apr, 2010
Absolutely delicious, easy to make, hopefully it will freeze ok as I trebled up on the recipe having bought some leeks whilst they were cheap!
10th Jun, 2009
I've tried this recipe twice sticking exactly to the quantities given but I found it very salty. I used lean back bacon. Any suggestions anyone? Incidentally we always use skimmed milk and it hasn't separated on reheating


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13th Nov, 2014
Bacon, pork or chicken stock work equally as well as vegetable stock in this recipe. Sunflower oil works as well as olive oil too. I'd stick with smoked bacon though as it definitely adds a lot of flavour- unless you have a particular aversion to smoked bacon. Also be sure to soften everything over a low heat and keep stirring so it doesn't stick to the bottom. The potatoes have a tendency to try to do that.