Creamy Leek, Bacon and Potato Soup

Creamy Leek, Bacon and Potato Soup


623 people made this

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.


Serves: 6 

  • 8 potatoes, peeled and cubed
  • 1 litre chicken stock
  • 450g streaky bacon, cut into 2.5cm pieces
  • 3 leeks, sliced
  • 250ml double cream

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. In a large saucepan, bring potatoes and chicken stock to the boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of fat and set aside. Saute the leeks in the frying pan with the reserved bacon fat 8 to 10 minutes.
  2. When the potatoes are tender, stir in the fried leeks, double cream and bacon. Stir to blend and remove from heat. Serve hot.

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Reviews (1)


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

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