Leek and potato soup with bacon and cheddar

Prep: 15 mins
Cook: 45 mins
Leek and potato soup with bacon and cheddar

25g butter

4 medium leeks (trimmed, thoroughly washed and chopped coarsely)

1 small sweet onion, chopped

4 medium waxy potatoes, peeled and cut into 1cm cubes

1250ml of chicken stock

125g chopped cooked bacon

225g shredded sharp cheddar

Salt and fresh cracked pepper to taste

Heat a large pot over medium heat and melt butter taking care not to brown it.

Add chopped leeks and onions to the pot.

Sauté vegetables until they are soft and translucent, about ten minutes.

Add cubed potatoes and chicken stock to the pot.

Bring soup to a boil then reduce heat to low, cover and simmer gently.

Cook soup until potatoes are tender, approximately 20 minutes.

Remove soup from the heat and let it cool about 10 minutes.

Puree the soup in batches in a food processor or use a hand blender to make it smooth,

For a lovely velvety soup strain the pureed soup through a fine sieve.

Season with salt and pepper to taste,

Top with cheddar and bacon to serve.


Preparation Time
15 minutes

Cooking Time
45 minutes

Main ingredients

Recipe Type
Soups, Easy Recipes, Entertaining, Family Dinners

Special Info
Nut free

Level of Difficulty

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