About this recipe: A highly satisfying soup that's super-easy to make. Potatoes are heated with chicken stock, crispy bacon, sauteed leeks and double cream. Serve with fresh crusty bread.
Great recipe that I would definitely use again. Though, I recommend leaving the potatoes unpeeled as it adds extra vitamins and taste. Delicious. - 27 May 2013
I made a few changes, served with homemade bread and my husband declared it to be "the best thing he ever ate." I pureed the potatoes with my hand blender, used 1/2 the bacon called for, added 2 very large cloves of garlic to the leeks and used 1% milk in place of the cream. I used canned chicken broth and next time will use reduced sodium as I did think it too salty- even with no added salt. Definitely a keeper! - 05 Sep 2004 (Review from Allrecipes US | Canada)
I also looked at this recipe and thought.. "5 ingredients? No kidding!" But i'll be damned if this isn't the best Potato and Leek soup i've ever had! It was so simple and easy to make and took no time at all. I think it's the "basicness" of this recipe that is most appealing. Not much to mess up and the results are wonderful. I left the ingredients exactly as stated and didn't change anything. I was left with a sensationally robust chunky and very flavoursome soup. The only thing i MAY try next time is instead of cutting up all the bacon i'll just grab bacon bits. But it may detract from the presentation of the soup at the end. It's nice to see all those chunks of potato and bacon in it. My family AND neighbours loved it and i'll definately be making it again. - 01 May 2006 (Review from Allrecipes US | Canada)