Potato, Leek and Bacon Soup

Potato, Leek and Bacon Soup
  • Prep Time: 10
  • Total Time: 50
  • Servings: 6.0

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About this Recipe

Diced potatoes, chopped leeks and crumbled bacon come together in this savoury side. Perfect for those cool winter nights!


12 Slices Maple Leaf® Natural Selections® Bacon, divided
1 Medium onion, diced
2 cups (500 mL) Chopped leeks, white and pale green parts only
2 cups (500 mL) Russet potatoes, peeled and diced
4 cups (1 L) Chicken broth
Salt and pepper
1 cup (250 mL) Sour cream
.25 cup (60 mL) Chopped fresh chives


HEAT a large pot over medium heat. Chop six slices of bacon and cook for 5-6 minutes until fully cooked. Add onion and cook until softened. Add leek and potatoes and cook for another 6-8 minutes, stirring often until softened but not browned.

ADD chicken broth and bring to a boil. Skim off any foam that rises to the top using a slotted spoon. Reduce heat to a simmer and cook for 15-20 minutes or until potatoes are tender. Remove from heat and season with salt and pepper. Using a hand blender, puree the soup until smooth. Stir in the sour cream. Return to very low heat.

COOK the remaining bacon in a non-stick skillet over medium-high heat until crispy. Crumble the bacon.

LADLE soup into serving bowls and sprinkle with crumbled bacon and fresh chives before serving.


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