Trevor's bacon, leek and sweet potato soup

    55 min

    A very simple soup ideal for cold wintry days. If I can make it anybody can. Serve with warm crusty bread.


    10 people made this

    Serves: 4 

    • 1 tbsp olive oil
    • 4 or 5 rashers bacon, chopped
    • 1 onion, finely chopped
    • 400g trimmed leeks, sliced
    • 3 or 4 medium sweet potatoes, peeled and diced
    • 1 red pepper, chopped
    • 1.5L vegetable or chicken stock
    • 1 pinch herbes de Provence
    • salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Add the olive oil to a large saucepan and fry the bacon and onion until they begin to turn golden.
    2. Lower the heat and add the leeks, red pepper and sweet potato. Stir well, cover with lid and leave to sweat for about 15 minutes. Stir regularly to make sure the ingredients don't catch.
    3. Pour in the stock, seasoning and herbes de Provence. Bring to the boil, cover with lid and reduce heat. Allow to simmer for at least 20 minutes or until the vegetables are tender.
    4. Leave to cool for a few minutes before blending. (I usually blend about 3/4 and leave the rest chunky to give a more rustic dish.)


    This soup, if placed in an airtight container, will keep in the fridge for a couple of days or you can freeze it.

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    Reviews in English (1)


    A delicious soup which I will definitely be making in the future!! I didn't blend the veg though as I like my soup chunky. I was hoping to save some for my dinner the next day but my partner and teenage son cleaned me out  -  23 Dec 2015