Potato, leek and bacon soup

Cauliflower and Potato SoupWith winter fast approaching, so too is soup season. Here’s a nutritious and simple recipe you can try at home. One of the main ingredients is the vegetable, leek. Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits. And they’re low in calories.


1tbsp oil

4 rashers bacon, diced

2tbsp butter

3 leeks, white part only, halved and thinly sliced

1 garlic clove finely chopped

13 medium potatoes, cut into 2 cm cubes

4 cups chicken or vegetable stock

1x 375ml can light evaporated milk

Chives to garnish


1. Fry bacon in oil over medium heat until cooked and put aside in a bowl.

2. In the same pan, melt butter and add leeks and garlic. Cook until leeks are soft and transparent.

3. Add potatoes and fry for 3 minutes.

4. Add stock, bring to the simmer and cook until potato is soft.

5. Return bacon to pan and blend with stick blender.

6. Add evaporated milk and simmer for 5 minutes.

7. Serve garnished with chopped fresh chives or herb of choice.

Note: If you prefer a thicker soup, add less evaporated milk.

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