KJ'S FOOD JOURNAL

A creamy and delicious Potato, Leek and Bacon Soup recipe that is an easy and comforting winter warmer! A hearty soup recipe that is a little twist on a classic with the addition of bacon!

Soup season is here! I’m happy! If anyone knows me, they’ll know that I just love a good soup. I mean, what could be better on a cold winter’s night than a nice bowl of delicious and comforting soup to warm you up? 

And since it’s soup season, I’m sharing with you a little recipe for a classic…with a twist! My potato, leek and bacon soup will definitely hit the spot this winter!

 The inspiration for this recipe actually came from a food court. Ok, it’s not what you think – it was like a gourmet food court. My family and I went to Melbourne when I was little for a holiday and on our last day, we went out for breakfast and found this big gourmet looking food court with all these incredible stalls and food options!

 I don’t remember much about that holiday, but I remember that breakfast. I was, of course, being very indecisive; I had no idea what I wanted. Just as I was about to reluctantly get a toastie, my brother pointed me towards the place right beside where we were about to order from. It was called Soup-erman! 

There were at least half a dozen giant, black cauldron-like pots all lined up and labelled with the names of different soups. Steam was pouring out of each one and the smells that were drifting through the air were mouthwatering. The soup I ordered was a potato, leek and bacon soup. It was honestly one of the nicest soups I’ve ever tried and I don’t know why it’s taken me so long to make my own version. 

The bacon bits give this creamy soup some texture, which is always nice. I also love how easy this soup recipe is to prepare. It’s a great one-pot dinner that the whole family will enjoy, including the kids.

I will admit that I did try to garnish this soup to make it look good for the camera and usually, I don’t go to that much effort. And yes, the extra thyme on top is added flavour and the cream is a very good addition, although they’re not absolutely necessary.

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The crispy bacon, however, it another story. I cannot stress to you how good those little bits of salty, crispy bacon pieces are on top of this soup! They’re like croutons, but bacon! I definitely recommend that you try this soup with at least this garnish…you’ll thank me later! 

1. Add oil to a large saucepan on medium heat. Finely dice the garlic and two rashers of bacon and slice the leeks. Add to the saucepan and saute until leeks are soft and tender.

2. Roughly chop the potatoes into equal pieces and add to saucepan along with stock and thyme. Bring to a gentle simmer and leave covered, to cook for 15-20 minutes or until potatoes and tender and fully cooked, stirring occasionally.

3. Remove thyme sprigs from the soup and take off the heat. Blitz until smooth using a stick blender. Return to heat and gently stir through the milk and season to taste with salt and pepper. Serve with extra thyme, a dollop of cream and crispy fried bacon bits.

Remember to Pin this recipe for later!

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