Top 5 Quick & Easy Winter Soups: No 4 Leek, Bacon and Potato Soup Recipe

leek-bacon-potato-soupThis soup is delicious, and once you have made it, it will become a permanent fixture on your winter cooking schedule. It is quick to make, can be made in one pot, and is perfect for lunch on a cold winter’s afternoon.

Leek, Bacon and Potato Soup Recipe Ingredients

  • 2 tbsp olive oil
  • 3 stalks celery, roughly chopped into large dice
  • 4 rashers bacon, roughly chopped into large dice
  • 2 leeks, rinsed to remove grit and roughly chopped into rounds
  • 750g potatoes (approximately 3-4 large potatoes, I use ‘dirty’ sebago potatoes for this recipe), peeled, rinsed and roughly chopped into large dice
  • 1 tbsp ground coriander
  • 1 litre chicken stock
  • Salt & pepper to taste

Leek, Bacon and Potato Soup Recipe Method

Heat oil in a large saucepan over medium heat and add bacon. Fry lightly until the bacon starts to brown, then add celery, leeks and coriander. Saute until the celery and leek starts to wilt and colour slightly (approximately 3-4 minutes).

Add potatoes and chicken stock and stir to combine. Bring to the boil and simmer for approximately 10-15 minutes until the potatoes are soft (you should be able to crush them easily against the side of the saucepan with a spoon).

Remove saucepan from the heat and allow to cool slightly. Puree soup with a stick blender or in a food processor until smooth. Taste and add salt and pepper if required.

You could also make this soup in a crock pot or slow cooker. Simply fry off the bacon, leek, celery and coriander as per the first part of the recipe, then transfer to a crock pot or slow cooker. Add the potato and chicken stock and then cook until the potatoes are soft and follow pureeing instructions above.

Serve with toasted crusty bread, rubbed with a cut garlic clove and drizzled with olive oil.