A creamy Potato & Leek Soup with crispy bacon that will be on the table in 30 minutes… the perfect winter soup recipe (both conventional and Thermomix recipe instructions are included below).
Soup weather is officially here!!!! When it’s cold and windy, nothing beats a big bowl of soup (except maybe for the couch, a block of chocolate and binge-watching TV!).
During winter, soups are pretty much a staple in our house. I usually make a batch of soup once a week, we have it for dinner that night and then the leftovers for lunch. Easy peasy and healthy too!!
Best soup recipes
I’ve got a few favourite soup recipes going on… but this Potato & Leek Soup with Crispy Bacon is right up there (yep… BACON!!). Here’s a few of my other go-to soup recipes:
- Chicken, Corn & Noodle Soup (20 minute recipe)
- Classic Pumpkin Soup
- Creamy Cauliflower Soup with Bacon & Parmesan (no cream)
- Slow Cooker Mexican Chicken Soup (add corn chips on the side… YUM!)
Oooh and before you go, please, please check out my favourite winter desserts (the perfect thing to have after a hot bowl of soup!).
Happy soup cooking! xx
Potato & Leek Soup with Crispy Bacon
Ingredients
- 40 g butter
- 2 leeks, chopped
- 1 onion, finely diced
- 3 tsp minced garlic
- 700 g potatoes, peeled and diced
- 800 g liquid chicken stock
- salt and pepper, to season
- 200 g cooking cream
- 4 rashers streaky bacon
Instructions
Conventional Method
- In a large saucepan over medium-low heat, saute the butter, leeks, onion and garlic until translucent.
- Add the potatoes, chicken stock and season with salt and pepper. Bring to a boil and then simmer for 15 minutes or until the potatoes are very soft.
- Use a hand-held blender to puree the soup.
- Add the cooking cream and bring to a simmer for a further 2-3 minutes.
- Meanwhile cook the streaky bacon until crispy and set aside.
- Serve the soup with the crispy bacon and hot buttered bread.
Thermomix Method
- Place the leeks and onion into the Thermomix bowl and chop on Speed 6, 5 seconds. Scrape down the sides of the bowl.
- Add the butter and minced garlic and saute on 100 degrees, Speed 1, 5 minutes.
- Add the potatoes and cook on 100 degrees, Speed 1, 5 minutes.
- Add the chicken stock, salt and pepper and cook on 100 degrees, Speed 2, 20 minutes (with the MC removed but the rice bowl sitting on top to stop any splashes). Allow the soup to cool slightly.
- Very slowly increase to Speed 6 to puree the soup, 30 seconds.
- Add the cooking cream and heat for a further 3 minutes, 100 degrees, Speed 2.
- Meanwhile cook the streaky bacon in a frying pan until crispy.
- Serve the soup with the crispy bacon and hot buttered bread.
Nutrition
