Rustic Leek and Potato Soup with Bacon and Croutons Recipe

Rustic Leek and Potato Soup with Bacon and Croutons Recipe

Leek and potato soup has to be up there with one of my all time favourite soups.  This recipe for leek and potato soup topped with bacon is definitely a family favourite in our house. I have to admit, we are a family that love soups.  Chunky or smooth, there’s nothing better than dipping a big chunk of crusty bread into a delicious bowl of heartwarming soup.

This easy peasy leek and potato soup is gorgeously thick, not that refined, but very delicious with bacon and croutons making it that much more indulgent.  It also has no cream, so if you omit the bacon and croutons it is pretty healthy.  It’s just perfect for a cold autumn or winters day.

Preparation time – 10 minutes

Cooking time – 25 – 30 minutes

Serves – 4

Little helpers – They can help peel the potatoes, careful stirring and blitzing (with supervision), tearing up the bacon and placing the final touches / toppping.

Ingredients

Generous knob of butter
2 Large leeks cleaned and sliced
400g potatoes peeled and cut into chunks
1 litre vegetable stock
Vegetable oil
1 piece white bread cut into squares
2 rashers of bacon


Method

In a heavy set saucepan, melt the butter over a medium heat.  Once melted add the slices of leeks and sauté for about 5 minutes until soft.  Add the potatoes and stock and give it a good stir.  Bring to the boil and then reduce to simmer.

Cover with a lid and leave to simmer for around 20 minutes, stirring occasionally, until the potatoes are soft.  Test them with a fork.

Meanwhile, heat some oil in a shallow frying pan.  Putting in enough glugs to have the oil at about 1cm deep.  Heat the oil over a medium heat, when ready add the squares of bread and fry until golden.  Stirring with a spatular.  When ready remove with a slotted spoon and leave to dry on some kitchen paper until ready to serve.

Once the soup is ready, remove from the heat and blend with a hand blender.  Return to the heat to keep warm.

Pop the bacon under a medium grill, turning once, and cook until crispy.  Then cut or tear into pieces.

When ready to serve, ladle the soup into bowls and top with the croutons and bacon.

Serve with crusty bread.

 

BTW – If you like soups, you may also like to try our slimming world syn free vegetable soup or our corned beef casserole.

 

If you like this Potato and Leek soup recipe – why not pin for later 🙂

Leek and Potato Soup

 

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