Bacon, leek and potato soup

Bacon, leek and potato soup

3 hours 20 mins



  • 1kg bacon bones
  • 1 brown onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 12 cups (3 litres) water
  • 2 tablespoons olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 1kg Red Jacket potatoes, peeled, cubed
  • 3 cups (750ml) water, extra
  • 3/4 cup (185ml) pouring cream
  • Snipped fresh chives, to serve
  • Ground black pepper, to serve
  • Bread, to serve


  • Step 1

    Place bacon bones, onion, carrots, celery and water in a large saucepan. Cover and bring to the boil. Simmer, partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.

  • Step 2

    Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. (see note) Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes.

  • Step 3

    Slightly mash the potatoes. Add the shredded meat and stir over low heat until heated through. Serve topped with chives and pepper and accompanied by crusty bread.

    Serving size: 6
    Recipe courtesy of

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