Leek, Bacon & Potato Soup


This beautifully creamy and hearty winter soup is easy, delicious and is bound to please every member of the family  

Leek, Bacon & Potato Soup


  • 35g butter
  • 2 medium leeks, trimmed, halved, washed, chopped
  • 2 garlic cloves, crushed
  • 650g potatoes, peeled, chopped
  • 1 litre salt-reduced vegetable stock
  • 1/2 teaspoon olive oil
  • 4 shortcut bacon rashers, chopped
  • 4 slices white toast bread
  • 1/2 cup pure cream
  • Chopped fresh chives 


        1. Melt 25g butter in a large saucepan over medium heat. Add leek. Cook, stirring occasionally, for 10 minutes or until leek is softened.
        2. Add garlic. Cook, stirring, for 2 minutes.
        3. Add potato. Cook, stirring occasionally, for 5 minutes.
        4. Add stock and 1 cup cold water. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes or until potato is tender.
        5. Set aside for 5 minutes.
        6. Using a stick blender, carefully blend soup until smooth. Return to low heat. Simmer, covered, for 5 minutes.
        7. Meanwhile, heat oil in a small non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
        8. Toast bread until golden on both sides. Spread with remaining butter. Cut each toast into 4 slices. Add cream to soup. Stir well. Sprinkle soup with chives and bacon. Serve with toast.