Creamy Potato and Leek Soup with Crispy Bacon

A comforting and flavorful potato and leek soup, enriched with a touch of cream and topped with crispy bacon.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.58/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Snack•Soup

Cuisine:

British

Main Ingredient:

Chicken•Pork

Mood:

Comfort Food

Ingredients

Servings

2mediumLeeks(White and light green parts only, thoroughly washed and sliced)

£1.20

1.5poundsPotatoes(Peeled and diced)

£0.80

6cupsChicken or Vegetable Broth

£1.50

0.5cupHeavy Cream

£0.75

4slicesBacon(Cut into small pieces)

£1.50

2tablespoonsOlive Oil

£0.15

To tasteSalt

To tasteBlack Pepper(Freshly ground)

2tablespoonsFresh Parsley(Chopped, for garnish (optional))

£0.40

Total Cost

£6.30

£1.58 per serving

Instructions

1.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes, stirring occasionally.
2.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3.
While the soup is simmering, cook the bacon until crispy. You can do this in a skillet over medium heat or bake at 400°F (200°C) for 10-15 minutes. Remove the bacon from the skillet/oven and place on a paper towel-lined plate to drain. Crumble or chop the bacon into small pieces.
4.
Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the soup to the pot.
5.
Stir in the heavy cream and season with salt and pepper to taste. Heat through gently, but do not boil.
6.
Ladle the soup into bowls and garnish with the crispy bacon and fresh parsley (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

475 kcal / 1987 kJ

Carbs

39g

15% of RDA

Fat

30g

43% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a richer flavor, use homemade chicken or vegetable broth.

If you don't have an immersion blender or regular blender, you can also use a potato masher to partially mash the potatoes for a chunkier soup.

For a vegetarian option, omit the bacon or use vegetarian bacon crumbles.

The soup can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Skillet or Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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