Leek, bacon and potato soup

    45 min

    A delicious winter soup that will warm the cockles of your heart. Leeks are simmered with potatoes and bacon in a chicken stock. Enjoy with fresh crusty bread, if desired.

    30 people made this

    Serves: 4 

    • 350g cleaned leeks, finely sliced
    • 350g peeled potato, thinly sliced
    • 225g rashers bacon, fat removed and diced
    • 850ml chicken stock
    • 150ml milk
    • freshly ground pepper
    • 2 tablespoons olive oil
    • single cream (optional)

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat olive oil in a large pan over low heat. Add potatoes, leeks and bacon. Saute for 15-20 minutes or until potatoes and leeks soften, but do not brown.
    2. Stir in chicken stock and season with pepper. Bring to a simmer and cook for 5 minutes.
    3. Microwave milk for 1 minute.
    4. Pour soup into a liquidiser and process for 30 seconds. Transfer back to the pan and stir in the warm milk.
    5. Remove from heat and ladle into soup bowls. Swirl with single cream, if desired.

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