Creamy Leek, Bacon and Potato Soup

    1 hour

    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.

    626 people made this

    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 in English (514)


    Amazing soup, made with my home grown leeks and potatoes  -  13 Jan 2018


    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)

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