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Potato & Leek Soup


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  • 1/4 lb (125 g) bacon, chopped
  • 2 cloves garlic, chopped
  • 2 leeks, cleaned and sliced
  • 4 potatoes, peeled and cubed
  • 1 small red bell pepper, chopped
  • 1 small red onion, chopped
  • 4 cups (1 L) vegetable stock
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 Tbsp (30 mL) Dijon mustard
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) sea salt
  • 1/2 tsp (2 mL) ground black pepper
  • 1/2 cup (125 mL) light cream or heavy cream
  • 1/2 cup (125 mL) chopped fresh parsley


Servings 2


Step 1

Cook the bacon in a medium-sized pot for 4-5 minutes, or until brown. Remove the chopped bacon and set aside. Add the garlic and all of the vegetables and continue to saute for another 4-5 minutes.

Add all of the remaining ingredients, except the cream and parsley. Bring to a boil then reduce the heat. Simmer for about 15 minutes.

Using a hand blender, puree the soup until smooth. Gently stir in the cream. Stir in the parsley, or use as a garnish. Top with bacon.


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