Leek, Bacon and Potato Soup recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

A thick, rich, creamy soup that's perfect for winter. The bacon adds a lovely saltiness, the potatoes keep the soup creamy and the leeks add a hint of sweetness. Swirl with a little single cream right before serving if desired.


  • 350g each leeks and potatoes
  • 250g smoked bacon, fat removed
  • 850ml chicken stock
  • 150ml milk
  • Pepper
  • Oil to fry


  1. Dice the potatoes and slice the leeks, after giving them a thorough wash under the tap. Chop the bacon.

  2. Heat oil in a saucepan and add the leeks, potato and bacon. Fry over a low-medium heat for 15-20 minutes until the potatoes and leeks are softened but not overly browned. Add the stock and simmer for 5-10 minutes or until the potatoes and leeks are tender. Blend using a hand blender until smooth.

  3. Warm the milk in a separate saucepan and add to the hot, smooth soup while off the heat. Stir well. Season with pepper to taste.

If you like, sprinkle the soup with a little chopped fried bacon for extra texture and flavour. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: