Blas Y Tir - The home of welsh produce - Our Recipes

Homemade Leek & Bacon Soup

A twist on the classic Leek & Potato Soup, this Leek & Bacon Soup incorporates salty bacon into the mix, adding another level of flavour to this popular soup. Finish with a drizzle of single cream for a really decadent lunch!

This simple Leek & Bacon Soup recipe has been created exclusively for us by food blogger, home-cooking expert and Britain’s Best Home Cook Quarter Finalist (ITV) Katie Davies.

You can find out more about Katie Davies by visiting her website and Instagram page!

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  • 30 minutes
  • Serves: 6-8
Leek & Bacon Soup


  • 4 slices of Streaky Bacon, diced (plus extra to serve if wanted)
  • 2 White Onions, chopped
  • 3 Blas y Tir Leeks, washed and finely sliced
  • 5 Blas y Tir Rudolph Potatoes, peeled & chopped
  • 1.5 litres Chicken Stock
  • 100ml Single Cream (plus extra to serve)
  • Knob of Butter (for frying)


  1. Heat a large saucepan over a medium heat, then add a knob of butter and cook until melted. Add the sliced bacon and onions and fry until soft.
  2. Add the leeks and potatoes to the mixture, reduce the heat to low and continue to cook for 7-8 minutes.
  3. Once the leeks have softened, add the stock to the saucepan and bring the mixture to the boil. Simmer for approximately 15 minutes or until the potatoes are soft.
  4. Remove the mixture from the heat and allow to cool slightly. Transfer the mixture to a food processor, or blend to a smooth soup using a stick blender.
  5. Once the mix is smooth, stir through the cream and season to taste.
  6. Serve piping hot, with a garnish of extra crisp bacon and a swirl of cream!

Top Tips:

This recipe makes a delicious vegetarian Leek & Potato soup, simply miss out the bacon and substitute chicken stock for vegetable stock!

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