Potato, Bacon and Leek Soup

We have only made Potato, Bacon and Leek Soup a few times, but it is a favourite of one of our dearest friends, Elayne. You can serve it with some parmesan sprinkled on top or chives. I love it with buttered toast to dip in. Hope you enjoy it too.

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  • olive oil
  • 1 to 2 leeks, thinly sliced
  • 2 onions, diced
  • approx 150gm bacon, diced
  • 1 tsp crushed garlic
  • 1 kilogram potatoes, cubed
  • a few sprigs of fresh or dried parsley
  • 2 lids of Continental Chicken Stock Powder
  • full jug of boiling water
  • salt & pepper
  • 300ml  cream, thick or thin


  1. Place the bacon, leek, onion and garlic in the stockpot with approx 1/4 cup of olive oil. Sauté on a high heat for about 5 minutes.
  2. Add the potatoes, parsley, chicken stock powder and full jug of boiling water, cook for approx 25 minutes until soft.
  3. Add salt, pepper and cream then blend with a hand blender or you can do batches in an upright blender.

Notes: You can replace the chicken stock powder and water with any stock of your choice. Some people prefer the ready made stock or they make their own.

Ready to eat

Potato, Leek and Bacon Soup

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