Potato, Leek and Bacon Soup


*Winter Comfort Food*

This is my favourite soup, perfect on a cold winter’s night. Even though I class it as comfort food, this soup is packed full of nutritious veggies.


Makes: 2.5 litres
Cooking Time: 90 minutes


Stock Ingredients

stock• 1 large onion
• 2 Desiree potatoes
• 1 large swede
• 2 carrots
• 1 parsnip
• 1 stick celery
• 500g potatoes
• 200g bacon
• 2 litres water
• 2 teaspoons salt
¼ teaspoon pepper

Soup Ingredients

• 2 cloves garlic
• 2 large leeks, peeled and thinly sliced
• 25g butter
• 2 tablespoons olive oil
• 150ml cream
• Bacon, fried and roughly chopped to serve
• Chives, chopped to serve


Method – Stock

• In a large saucepan place 2 litres of water

• Peel and roughly chop all stock ingredients and place in the water with salt and pepper.

• Bring to the boil then simmer for 45 minutes.

• Remove from heat and blend with a stick blender until smooth.

Set aside until soup ingredients are ready to add.

Method – Soup

• Heat oil and butter in a frypan over medium heat.

• Thinly slice leeks and add, along with chopped garlic, then toss to coat.

• Cover and cook, stirring occasionally for 5-10 minutes or until soft.

• Set aside for 10 minutes to cool. Blitz to make a smooth paste, then add to soup.

• Roughly chop bacon, fry in a frypan until crispy, then set aside.

• Place soup over medium-low heat, add cream and cook, stirring for 5 minutes or until heated through.

• Serve with chives and crispy bacon.




This delicious blended mix of veges is not only nutritious but also food for the soul. On a cold night, either literally or figuratively, this warms you up from the inside. Food for the soul provides comfort, a positive sense of self and creates a memory connection of pleasure.




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