Creamy, comforting and full of flavour, this Potato, Leek & Bacon Soup is the ultimate bowl of warmth. It’s the kind of dish that feels like a hug in a bowl, perfect for chilly evenings or a cosy weekend lunch.The sweetness of tender leeks blends beautifully with the richness of bacon, while pureed potatoes give the soup a velvety texture. Finished with a touch of cream for extra indulgence, your family is guaranteed to love this soup!
Potato, Leek & Bacon Soup Recipe:
This is a delicious, forgiving and very popular soup that can be made ahead, frozen, doubled or tripled. It’s a family favourite in our home and in the cafe.
Ingredients – Serves 4-6
- 40g butter
- 4 x rashers streaky bacon chopped
- 2 x cloves of garlic, chopped
- 1 x brown onion chopped
- 2-3 x fresh sage leaves, finely chopped
- 4 x leeks, sliced and well washed
- 4 x medium potatoes, peeled and diced.
- 2L x Chicken stock
- 1 x cup of cream
- 2 x tbsp dill, finely chopped
Method
- Melt butter in a large casserole pot or heavy bottomed saucepan.
- Add the bacon, onion, garlic and sage and stir until it starts to turn golden.
- Add the leeks, stir well, then cover and turn down the heat. Cook gently for 5 minutes, stirring occasionally.
- Pour in the stock, add the potatoes and bring to the boil. Cover and simmer for 20 minutes until the potatoes are soft.
- Use a stick blender to blend until smooth.
- Pour in the cream, taste and season with salt, pepper and a dash of lemon juice (if needed).
- Serve with chopped dill, natural yoghurt or sour cream and lots of crusty bread.
To download the Recipe Card, please click here >> Potato, Leek & Bacon Soup
