Chunky potato and Leek soup with bacon

It’s still very Wintery here in Scotland. As I look out of my window while I type this, I can see it’s snowing rather heavily. Warming comfort food like thick vegetable broths and beef casseroles are still very much the order of the day.

I make soup all the time during these cold Winter months. It’s always a comfort to know that there’s a supply of homemade soup in the fridge or freezer, waiting to be defrosted/heated up for a warming, satisfying lunch or light meal.

My weekly organic veg box has brought lots of leeks, turnips, parsnips and cabbage this month. All ideal soup making ingredients, of course! I was not complaining at all.

I’ve always liked leek and potato soup. You might know it was good old leek and tattie soup. It’s often served smooth, but if I’m honest I prefer it a little more substantial.

To get a nice thick but still velvety texture to the soup, I take a few cups of the soup and blitz in a blender, then stir it back into the soup.

This is not the classic potato and leek soup recipe – but it’s very delicious and a perfect Winter warmer while we’re all anticipating the arrival of warmer weather. I hope you make it and enjoy.

ingredient list

keep scrolling to the bottom of the post to find a printable recipe card with detailed instructions

• 1 tablespoon olive oil 

• 125g smoked streaky bacon or lardons, diced 

• 25g butter – leeks and butter are a match made in heaven.  

• One onion, peeled and finely chopped 

• 1 small stick of celery, finely chopped 

• 2 cloves of garlic, crushed 

• 450g leeks, finely sliced

• 400g potatoes, peeled and sliced – see notes below on what kind of potatoes to use

• One bay leaf 

• 1 teaspoon dried thyme (optional)

• 1.5 litres hot chicken stock 

• optional ingredient – a parmesan rind.

• Sea salt and freshly ground black pepper 

• Fresh parsley and chives

• 100ml double (heavy) cream.

what kind of potatoes to use in leek and potato soup?

It’s best to use floury potatoes for leek and potato soup so they break up and add a nice thick, chunky texture to the soup. Maris Pipers, King Edward or Roosters would be ideal. I don’t recommend using new (waxy) potatoes.

how to clean and prepare leeks for soup

If you aren’t using pre-prepared washed leeks, you’ll need to begin by cleaning them. I find the easiest way to do this is by making 3 or 4 long slits with a sharp knife all the way down the middle of the leek. Run the leek under the tap to clean out all the grit and dirt (and there may be a lot!)

Please bear in mind this method of cleaning leeks is only useful if you need sliced leeks. If you need the leeks cut into rings, you would need to slice them first and then wash them thoroughly in a colander.

I use both the white and green part of the leek when making soup. I just feel it’s a waste not to use the whole thing! The green part can be slightly tougher than the white, but they are packed full of nutrients and flavour.

how to make chunky potato and leek soup with bacon

cook the bacon

• Heat the oil in a large saucepan. Add the bacon pieces or lardons and cook on a medium high heat for a few minutes until the bacon is beginning to turn crispy. Remove the bacon pieces using a slotted spoon and transfer to a plate. 

sweat the vegetables

• Add the butter to the pan. When the butter has melted, add the onions, celery and leeks.  Season with a little salt and pepper, cover the pan and cook on a very low heat for about 10 minutes or until the vegetables are soft and translucent.

• This method is called “sweating” which means cooking the vegetables on a low heat in butter and oil to soften and bring out their flavour

• Add the crushed garlic and cook for one minute, stirring. Add the sliced potatoes, bay leaf, dried thyme, parmesan rind if using and the chicken stock. Bring to the boil, then turn down and gently simmer for about 30 minutes or until the vegetables are soft. 

blend the soup

• Remove a few cups of the soup from the pan and blend in a blender or food processor. Return to the pan and stir well. You should have a partly chunky soup with a velvety texture.
• Stir in the cream and herbs and heat on low for a few minutes, then add more seasoning to taste before serving. 

serving chunky potato and leek soup

This soup is quite a meal in itself, but I don’t think it’s complete without some lovely fresh bread with lots of butter. Something like my soft white sandwich loaf or tiger bread would be perfect. Oatcakes are also nice with soup.

make it vegan

To make this soup suitable for vegans, then you would obviously have to remove the bacon, use more olive oil or a dairy free butter to soften the leeks, onions and celery instead of butter and omit the parmesan rind or use a vegan parmesan alternative.

You could also use a plant-based cream alternative, such as Oatly.

*Please note I have not tested a vegan version of this recipe, so I cannot guarantee the outcome.*

storing chunky leek and potato soup

Leek and potato soup will keep in an airtight container in the fridge for up to four days.

more soup recipes to try

• Scottish Tattie Soup

• Lentil and bacon soup

• spicy sweet potato and lentil soup

• sweet potato and red pepper soup

• easy pumpkin soup recipe