Total Time
Prep 15 mins
Cook 25 mins

This sounds like it would be a really nice winter warmer soup. I originally found it in a booklet put out by the BBC Good Food magazine. The recipe says that it is suitable for freezing.

Ingredients Nutrition


  1. Melt the butter in a large pan, add the bacon and fry it until it is just starting to color.
  2. Add the leeks and potatoes and stir until they are glistening.
  3. Add the stock and bay leaves, season and bring to a boil.
  4. Partly cover and simmer for 15 minutes until everything is cooked.
  5. Remove the bay leaves and then puree the soup in batches in a food processor or blender.
  6. Return to the pan and stir in the milk.
  7. Reheat gently and season to taste. Add more stock or water if the soup seems to thick (this will depend on the size of your potatoes).
  8. Sprinkle with parsley to serve.
Most Helpful

Great comfort dish! I cut back on the butter a bit so it was a little healthier and used turkey bacon. This made a nice belly warming soup. Totally different way to make potato soup than I am used to! I think we like the unpureed version better or maybe half and half. The leeks were a nice change for us and gave our same old potato soup a nice new spin. Thanks for a great recipe! *Made for Bevy Tag*

Mama's Kitchen (Hope) October 17, 2008

Good soup! I made only one change--I garnished with chopped fresh chives instead of parsley. This being summer, I strained the pureed soup and served it chilled. Thanks, Sarah Jayne!

Chef Kate July 10, 2008

Perfect for lunch on a chilly, windy afternoon. I made a half batch using Canadian bacon and a mix of milk and cream. Also sprinkled with a bit of grated parmesan and asiago cheeses that I had left over from Tuscan Tuna (which is spread on the bread in the photo). Yummo!

Leggy Peggy June 30, 2008