Bacon, leek and potato soup

Prep time

10 mins

Cooking time

35 mins




2 tablespoons olive oil
4 rashers Homemade streaky bacon (chopped)
3 sticks celery (thinly sliced)
1 large leek (thinly sliced)
1 onion (diced)
1 teaspoon ground coriander
Black pepper
3 large potatoes (peeled and cubed)
1 litre fresh chicken stock
8 slices Homemade streaky bacon (for garnish)


  1. Pre-heat oven to 180°c
  2. Heat oil in large pan over medium heat. Add bacon, celery, leek, onion, coriander and black pepper
  3. Cook, stirring, for 3 minutes until bacon is cooked and the onions are soft.
  4. Add potatoes. Cook, stirring, for one minute. Stir in stock. Bring to the boil over a high heat.
  5. Reduce heat to medium. Simmer covered for 10 to 15 minutes or until potatoes are tender.
  6. Puree until smooth with a blender.
  7. To make the garnish lay 8 slices of bacon onto a greaseproof paper lined baking tray. Add another layer of paper on top and then place another baking tray on top
  8. Cook in oven for 15 mins or until really crispy
  9. Serve the soup with crusty bread and crumbled bacon to top
  10. Season if needed

Tags: Recipe soup bacon
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