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Smoky Bacon, Leek & Potato Soup

A tasty alternative to the dairy-rich, traditional leek and potato soup.

Course Soup, Starter, Lunch, Light Meal
Cuisine British
Cook Time 45 minutes
Servings 1 litre (approx 3 servings)
Author Moorlands Eater

Ingredients

  • 1 tbsp olive oil
  • 100 g smoked bacon or pancetta diced small
  • 2 medium onions roughly chopped
  • 1 large leek roughly chopped
  • salt & pepper
  • 400 g potatoes, peeled & diced weight is after preparation
  • 2 cloves garlic finely chopped
  • 1 litre stock chicken or vegetable

To serve (optional)

  • parsley finely chopped
  • diced crispy bacon

Instructions

  1. Heat the oil in a large saucepan then add the bacon or pancetta. Fry until the fat starts to run and the bacon is browning a little.

  2. Add the prepared onion and leek. Season with a little salt & pepper, stir, and cook until the veg is softening and starting to take on some colour (10-15 min).

  3. Stir in the potato and garlic and a little more salt & pepper. Cook for a couple of minutes.

  4. Pour in all the stock, stir (making sure you scrape up any veg or bacon bits stuck to the bottom of the pot), then bring to the boil and simmer with a lid on until the potatoes are very tender (15-20 min).

  5. Off the heat, take a stick blender and whizz the soup for a few seconds. You want it to be partly smooth, but with still some texture from little pieces of bacon and vegetables.

  6. Taste and add more seasoning if necessary.

  7. Serve with the parsley and/or bacon sprinkled over if using.