Leek, bacon & potato soup

Contains pork – recipe is for non-Muslims only
This soup keeps well in the fridge and is easy to freeze

  • Prep:30 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 175
  • fat 11g
  • saturates 16g
  • carbs 15g
  • sugars 5g
  • fibre 4g
  • protein 6g
  • salt 0.68g


  • 25g butter
  • 3 rashers streaky bacon, chopped
  • 1 onion, chopped
  • 400g pack trimmed leeks, sliced and well washed
  • 3 medium potatoes, peeled and diced
  • 1.4l hot vegetable stock
  • 142ml pot single cream
  • 4 rashers streaky bacon, to serve


This soup will keep in the fridge for a couple of days, but if you want to freeze it, don’t add the cream until you reheat it.Bacon know-how
For really crisp bacon, grill on medium-high until browned, then turn the bacon over with tongs and cook on the other side for about a minute more. Drain on kitchen paper, then crumble to serve.


  1. Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.

  2. Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.

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