Potato & Leek Soup with Crispy Bacon

A hearty and creamy potato & leek soup that will be ready on the table in 30 minutes... the perfect healthy winter soup recipe.

5 from 8 votes

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Course: Soup

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: serves

Calories: 368kcal

Author: Lucy - Bake Play Smile

Equipment

Stove-top
food processor or blender

Ingredients

40 g butter
30 g olive oil
2 leeks chopped finely
1 brown onion finely diced
3 tsp minced garlic
700 g potatoes peeled and diced into small pieces
800 g liquid chicken stock or 800g water mixed with 3 tsp of chicken stock powder
salt and pepper to season
200 g cooking cream or thin pouring cream
4 rashers streaky bacon chopped

Metric - US Customary

Instructions

In a large saucepan over medium-low heat, heat the butter and olive oil. Add the leeks, onion and garlic and cook until translucent and soft.
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 or food processor to puree the soup until smooth and creamy.
Add the cooking cream and bring to a low simmer for a further 2-3 minutes or until heated through.
Meanwhile cook the streaky bacon in a frying pan until crispy and set aside.
Serve the soup with the crispy bacon and hot buttered bread.
Thermomix Instructions - Click the link in the notes section below for the Thermomix recipe.

Notes

RECIPE NOTES & TIPS

THERMOMIX METHOD - Click here for my Thermomix Potato and Leek recipe

Ingredients notes:

Butter and olive oil – you can use salted or unsalted butter for this recipe. I recommend using a combination of butter and olive oil when sautéing the leeks, onion and garlic as it gives the best possible flavour. You can however, use just butter or just olive oil if you prefer.

Leeks – chop off either end of the leek so only the white and pale green section remains. Chop the leek finely, place into a strainer and rinse. Allow any excess water to drip out.

Brown onion – chop the brown onion finely. I recommend using one medium-sized onion (but it wont matter if you use a smaller or larger one!).

Minced garlic – you can mince your own garlic or (do what I do!) and use a jar of supermarket-bought minced garlic.

Potatoes – the best variety of potatoes for this recipe are those that are recommended for mashing (such as yukon gold, russet, dutch cream, desiree etc).

Liquid chicken stock – you can either use store-bought pre-packaged liquid chicken stock, or you can make your own by mixing 3 teaspoons of chicken stock powder with 800g water. If the water gets low while the potatoes are boiling, you may need to add more water.

Salt and pepper – season the soup lightly with salt and pepper.

Cream – Cream is added at the end of cooking to add an extra decadent and creamy flavour. If you’re wanting a lower fat option, you can use milk instead.

Bacon (optional) – I love to serve this creamy potato leek soup with crispy bacon. It’s totally optional but SO highly recommended.

More Recipe Tips:

Equipment - you can use either a stove-top or Thermomix to make this soup. You can then puree it using either a blender, food processor, stick blender or Thermomix. If using a Thermomix, click here for my Thermomix recipe.

Saute - the leeks, onion and garlic on low-medium heat until soft and transparent. Stir regularly to ensure even cooking. Let them cook low and slow to avoid any burning.

Dice the potatoes into small pieces - this will ensure they cook quicker. Allow the potatoes to boil until they are very soft and break apart easily when pressed with a fork.

Lightly season with salt and pepper - I like to add just a little seasoning and then allow everyone to add more salt and pepper to their bowls as they like.

If after blending, your soup is too thick - simply add an extra ½-1 cup of liquid chicken stock and blend again.

Use cooking cream or thin pouring cream which will not curdle when heated. Bring to a very low simmer and stir until heated through. For a lower fat option, replace the cream with milk.

Storing the soup - store cooked soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition