Cream of Potato-Leek Soup with Bacon
Author: Aimee
Prep time: 12 mins
Cook time: 25 mins
Total time: 37 mins
Five minutes and five ingredients are all you need to get this soup simmering. Then puree it until it is silky smooth and add fresh cream for richness. You'll want to eat several bowls - especially if you have some garlic croutons to top it with.
This soup also freezes well. Just omit the cream and instead add it in when you re-heat the soup.
  • two rashers thick-cut, double smoked bacon, chopped
  • 3/4 lb chopped leek, mostly white with some green, about one large leek
  • 1.1 lb new potatoes, peeled and quartered
  • 1 teaspoon salt
  • 1/2 cup whole cream
  1. Heat a medium heavy-bottomed pot over medium heat and add the bacon. Saute for about five minutes until the fat is rendered and bacon begins to crisp.
  2. Add chopped leek and saute until leek is wilted, about two minutes.
  3. Add chopped potatoes and 4 cups of filtered water.
  4. Simmer, partially covered for 25 minutes, or until potatoes are soft. Stir occasionally.
  5. In two batches, puree soup in a blender until velvety. Add salt and cream, blend again and taste for seasoning. Serve hot.
Recipe by Simple Bites at