Leek and potato soup with bacon

    55 min

    Great for a cold evening.


    London, England, UK
    20 people made this

    Serves: 8 

    • 50g (3-4 tablespoons) of butter
    • 1 medium or large onion (chopped)
    • 2 cloves of garlic (chopped)
    • 4 sticks of celery (chopped)
    • 3 sticks of leek (chopped)
    • 6-8 thick slices of bacon (largish pieces)
    • Potatoes (enough to be covered by the stock)
    • 1 L Chicken stock
    • 500 mL milk (or single cream)

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Melt the butter;
    2. Cook bacon and set it aside;
    3. Sweat the onion, garlic, celery and leek until well cooked;
    4. Add potatoes, cover with stock and bring to a boil until potatoes are coming apart;
    5. Add milk little by little and blend, checking the consistency as you go along (more milk if you want it thinner, less if you want it thicker) - you may leave some bigger chunks of potatoes if you want;
    6. Add the bacon that was set aside, salt and black pepper to taste, I prefer not to add any salt as the bacon and stock take care of that, but plenty of freshly ground black pepper.

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