Potato, Leek & Bacon Soup

This one is a new family favourite and has almost (almost) taken over from DB’s pumpkin soup. For a vegetarian option, just leave out the bacon. But for me, when doesn’t bacon make a meal taste better 😉



1 tbs olive oil
20g butter
2 leeks, white section only, thinly sliced
2 garlic cloves, crushed
1kg potatoes, peeled, coarsely chopped
1L  chicken stock
750ml  water
250ml  thin cream
250g diced bacon


Heat oil and butter in a saucepan over medium heat Add the leek and garlic and toss to coat. Reduce heat to medium-low. Cook, covered, stirring occasionally, for 18-20 minutes or until soft.

Add the potato, stock and water, cover and simmer over medium-high heat, partially covered, for 25-30 minutes or until potato is tender. Set aside for 10 minutes to cool.

Meanwhile, fry bacon until crispy.

Using a stick blender and blend until smooth. Add the cream and cook, stirring, for 5 minutes or until heated through. Season with salt and pepper.

Ladle among serving bowls. Sprinkle with bacon and serve with crusty bread.

This entry was posted in Favourite Recipe, Quick Week-night Cook, Recipes, Soup. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.