Basic leek & potato soup

SUCH a delicious winter warmer! This soup is great to make in bulk and freeze for those cold, wintery nights. 

Serves 4 

  • 2 tsp olive oil
  • 2 leeks, thinly sliced
  • 500g  potatoes, peeled, coarsely chopped
  • 1L chicken liquid stock
  • 1 spring onion stalk 
  • 2 garlic, crushed 
  • 1/4 cup heavy cream
  • 2 bacon pieces, diced 
  • 1 tsp salt 
  • 1 tsp pepper 


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add leek, spring onion and garlic into the pot. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes

  3. Add chicken stock, salt and pepper. Simmer, partially covered, for 15 minutes or until potatoes are soft. Use a stick blender to blend until smooth.

  4. Using a small pan, add diced bacon and cook for 5 minutes or until crispy. Set aside. 
  5. Add cream to the soup and simmer for 5 minutes or until heated through. 

  6. Taste and season accordingly, you may need more salt and pepper!

  7. Sprinkle with bacon and extra spring onion and eat!