Bacon, Potato & Leek Soup


  • 3 tablespoons of Butter
  • 3 Leeks, sliced
  • 250 g Bacon, finely chopped
  • 2 tsp Fresh Garlic, crushed
  • 4 Large Potatoes, peeled and cubed into small pieces
  • 950ml Chicken stock
  • 125ml Fresh Cream, (double cream)
  • Salt and Black Pepper, to taste
  • Bacon, crispy (extra topping, optional)
Serves 6
Serves 6
Cooking time: 25 mins
Cooking time: 25 mins
Prep time: 10 mins
Prep time: 10 mins


Step 1

Melt the Butter in a large saucepan with a lid – add the Leeks, Bacon and Garlic – stir-fry for a minute or two – lower heat to medium, cover and cook 12 – 15 minutes until soft, stirring occasionally

Step 2 

Add the Potatoes and Chicken Stock, cover, bring to the boil, then reduce heat and simmer until Potatoes are soft – remove from heat and cool – once cooled, place in a blender, blitz until creamy and return to saucepan.

Step 3 

Bring back to boiling point, remove from stove and stir in the Cream – season to taste.

Step 4 

Garnish with bacon pieces if you wish. 

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