Jamie Oliver Potato And Leek Soup With Bacon

Jamie Oliver’s Potato Leek Bacon Soup is one of the easiest and simplest potato-leek soups ever. This creamy Potato Leek Bacon Soup, a highlight among Jamie Oliver dishes, is made with bacon, potatoes, leeks, garlic, chicken broth, cream, peas, and parsley. It takes about 40 minutes to finish cooking and can serve about 4 people.

Potato Leek Bacon Soup Ingredients

• 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
• 2 large leeks, white and light green parts only, thinly sliced
• 4 slices bacon, chopped
• 2 tablespoons unsalted butter
• 1/2 teaspoon smoked paprika
• 1 1/2 cups cubed crusty bread
• 2 cloves garlic, chopped
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 1/2 cup heavy cream
• 1 1/2 cups frozen peas (do not thaw)
• 1/4 cup chopped fresh parsley

How To Make Potato Leek Bacon Soup 

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Melt 1 tablespoon of butter and mix it with the paprika. Add the bread cubes to this mix and spread them on a baking tray. Bake until they turn golden, which should take about 10 minutes.
3. Cook the bacon in a large pot until it’s crispy. This should take about 8 minutes. Take the bacon out of the pot and leave about 1 tablespoon of the bacon fat in the pot.
4. Add the remaining butter to the pot, along with the leeks and garlic. Cook them until they’re soft, which should take about 5 minutes.
5. Add the chicken broth, 2 cups of water, the potatoes, and a little salt and pepper to the pot. Cover the pot and bring it to a boil. Then, lower the heat and let it simmer until the potatoes are soft. This should take about 10 minutes.
6. Take half of the soup and blend it until it’s smooth. Be careful, it’s hot! Then, put it back into the pot.
7. Add the cream to the pot and let it simmer. Add the peas and cook them until they’re soft, which should take about 3 minutes. Add more salt and pepper if you like.
8. Serve the soup with the bread cubes, bacon, and parsley on top.

How To Make Potato Leek Bacon Soup With No Cream

Cook bacon until crispy, then sauté leeks and garlic in some bacon fat. Transfer these to your slow cooker, and add potatoes, chicken broth, salt, and pepper. Cook on low for 6-8 hours until potatoes are soft. Blend half the soup until smooth and return it to the cooker. Add cream and peas, and cook for another 30 minutes. Serve with bacon, bread cubes, and parsley on top.

How To Make Potato Leek Bacon Soup In A Thermomix

1. Chop bacon and cook in the Thermomix for 3 minutes at 100 degrees on speed 1.
2. Add leeks and garlic, then chop for 5 seconds on speed 5. Sauté for 3 minutes at 100 degrees on speed 1.
3. Add potatoes, chicken broth, salt, and pepper. Cook for 20 minutes at 100 degrees on speed 1.
4. Blend for 1 minute gradually increasing from speed 1 to speed 9, ensuring a smooth consistency.
5. Add cream and peas, and cook for 3 minutes at 100 degrees on speed 1.
6. Serve with the cooked bacon, bread cubes, and a sprinkle of parsley.

How To Make Potato Leek Bacon Soup Without Cream

To make Potato Leek Bacon Soup without cream, simply replace the 1/2 cup of cream with 1/2 cup of unsweetened almond milk or another non-dairy milk of your choice. This will give the soup a similar creamy texture without using dairy.

What To Serve With Potato Leek Bacon Soup 

Serve this Jamie Oliver Potato And Leek Soup with Quiche Lorraine, Naan Bread or as entrée for Scalloped Potatoes or Chicken Francese.

How Long Does Potato Leek Bacon Soup Last In The Fridge

When properly stored, Potato Leek Bacon Soup can last in the fridge for about 3 to 4 days. To store it correctly, let the soup cool first, then transfer it to airtight containers, and place it in the fridge.

Can I Freeze Potato Leek Bacon Soup 

Yes, Potato Leek Bacon Soup freezes well and can last about 2 to 3 months in the freezer. To correctly freeze the soup, you should let it cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, and then place it in the freezer. Remember to freeze it without the toppings.

To thaw frozen Potato Leek Bacon Soup, simply place it in the fridge overnight and it will be completely defrosted by the next morning.

Potato Leek Bacon Soup Calories and Nutrition Facts

• Calories: 446
• Total Fat: 25 grams
• Saturated Fat: 13 grams
• Cholesterol: 91 milligrams
• Sodium: 555 milligrams
• Carbohydrates: 42 grams
• Dietary Fiber: 6 grams
• Protein: 15 grams

Try More Recipes:

• Broccoli And Stilton Soup
• Carrot And Courgette Soup
• Pumpkin Carrot Soup
• Mushroom Soup No Cream
• Mexican Tomato Soup