Potato and leek soup with bacon – a classic recipe with fried bacon and leeks.
Potato and leek soup with bacon is the kind of dish you never tire of. A creamy, substantial potato soup with leeks, topped with crisp bacon and fried leek tops – a combination that gives the mild soup depth, saltiness and just the right amount of crunch.
Many people probably associate potato soup with the colder months, and yes – it is perfect on a chilly autumn or winter day. But it tastes just as good the rest of the year, especially when the leeks are fresh and mild. It is a soup that both warms and fills you up without ever feeling heavy.
The soft, creamy base takes plenty of flavour from the leeks, while the bacon and lightly crisped leek tops provide a welcome contrast. A spoonful of crème fraîche on top rounds it all off and makes it even more inviting. Serve it with a good piece of bread – and you have an easy, family-friendly dinner that most people love.
I like to make a big batch so there is enough for several days. It is ideal as leftovers – and worth its weight in gold in the fridge on a busy day.
Potato and leek soup with bacon
Ingredients
Potato and leek soup
- 25 g butter
- 1 onion, roughly chopped
- 400 g leeks, sliced – save the green tops
- 1,2 kg potatoes, peeled and diced
- 1 l chicken stock
- 100 ml cream or a light cream alternative (optional)
- Salt and freshly ground black pepper
Bacon and leeks
- 300 g bacon, cut into small cubes (lardons)
- 200 g leeks – e.g. the reserved green tops, sliced
- Salt and freshly ground black pepper
- A little oil, if needed
To serve
Method
- Melt the butter in a large saucepan and sweat the onion and leeks for a couple of minutes.
- Add the potatoes and the stock and bring to the boil. Turn the heat down, cover with a lid and let the soup simmer for 20 minutes, or until the vegetables are tender.
- Meanwhile, fry the bacon in a frying pan until crisp. Add a little oil if needed.
- When the soup is almost ready, add the leek tops to the pan and fry them with the bacon while you finish the soup. Season with freshly ground pepper.
- Blend the soup until smooth, add the cream and season to taste with salt and plenty of freshly ground pepper. Adjust the consistency with more stock if you prefer a thinner soup.
- Serve the soup with crème fraîche and the bacon and leek mixture.
Nutrition
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Virkelig en lækker suppe
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Hej Helle
Ej hvor er det sødt af dig at skrive det – tusind tusind tak 🙂
Warm wishes, Dianna