B. L. P. (Bacon, Leek & Potato) Soup

READY IN: 40mins
Recipe by KelBel

Simple and hearty soup. Serve with crusty bread.

Top Review by croswald

This tasted great however I found the instructions Really vague.. The store I went too had 3 different sizes of leeks.. It says just add 3... And it says 8 potatoes... well what sues potatoes and what type? I ended up usei g russets which where a bigger potato and after the cream went in it was still way to thick.. It was almost the consistency of mash potatoes I had to ad double the cream and another cup of broth... I followed the recipe exactly.. So I concluded there was to many potatoes in it... Which means that I bought potatoes that where to big... And the store had even bigger ones.. It would be better if u did the potatoes by volume or weight or state what size and type.. But other than this... Amazing simple recipe

Ingredients Nutrition


  1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Do not drain.
  2. Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher).
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
  4. Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
  5. Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste. Serve hot.

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