Leek & Potato Soup




Yield 6 servings



  1. Pre-heat your stock pot over medium heat. Add bacon into hot pot and brown until crispy, stirring often. Remove with a slotted spoon into a paper towel lined dish. Set aside.
  2. As the bacon cooks, slice and dice all the vegetables so they're roughly the same size - approx. 1 - 1 1/2" pieces. Once you remove the bacon from the pot, add the onion and leeks to the remaining bacon fat. Stir often and if necessary (depending on how fatty your bacon was), add a glug of olive oil. Stirring often, cook until softened, but not browned - approx. 4-5 minutes.
  3. Add the water and stock, making sure to scrape any brown bits off the bottom of the pot for flava! (that's flavor).
  4. Dump in the carrots, potatoes, herb sprig, bay leaf and season generously with salt and pepper. Turn up the heat to high, bring to a boil and cook for 15 - 20 minutes or until potatoes are fork tender. Turn the heat to low - compost bay leaf and whatever is left of the herb stem.
  5. Carefully scoop out half the soup/veggies into a blender or food processor, puree for just a few seconds. Pour back into pot, add cream & butter, taste. Add more salt and pepper if necessary.
  6. Dish up and garnish liberally with cooked bacon and chopped chives.


Tip: Slice the bacon when it's just come out of the fridge with a sharp knife - it'll slide through the fat easier than if the bacon is warm.

Recipe by She Eats at