This easy Potato Bacon and Leek Soup makes a great meal for the whole family! Both regular and Thermomix instructions are included below.
Now that the weather is FINALLY cooling down, I’ve been craving and enjoying making yummy soup recipes like this Potato, Bacon and Leek Soup. This really is a great budget recipe as you don’t need a lot of ingredients to put it together and you most likely have a lot of the ingredients you need already in your pantry.
I used two large potatoes for this recipe, but if your potatoes are on the smaller side just make sure you use an extra one or two, as you will need around 600 grams of potato for this soup. Also it’s important to make sure that you are VERY careful when it comes to blending the soup. Please make sure you let it cool slightly before pureeing and please take care.
You will get around four serves of Potato Bacon and Leek Soup from this recipe, and if you are making it using the regular method, you can certainly double the ingredients to feed a crowd (the cooking time will be a little longer) however please DON’T increase the quantities if making this soup using a Thermomix or other type of Thermal cooking machine as you will exceed the maximum capacity of your bowl.
If you are looking for some more easy family dinners just like this Potato Bacon and Leek Soup, make sure you check out our Family Dinners Made Easy Book, also available in a Thermomix version.
Potato Bacon and Leek Soup
Ingredients
- 2 large Potatoes peeled and cut into pieces no bigger than 4cm.
- 30 grams butter
- 1 brown onion
- 1 leek
- 2 cloves garlic
- 1 litre chicken stock
- 1/2 cup milk
- 6 rashers short cut bacon
- pinch of salt and pepper
Instructions
- Roughly chop the onion and leek and crush the garlic cloves. Also chop the potatoes into pieces no bigger than 4 cm and set ingredients aside until needed.
- Place a large saucepan over a medium heat and add the butter. Once melted, add the chopped potatoes, onion, leek and garlic and cook for 5 minutes or until the vegetables begin to soften.
- Add the chicken stock and milk and stir to combine. Bring the mixture to a simmer and let it cook (without the lid) for 20 – 25 minutes or until the potatoes are soft.
- While the soup is cooking, chop the bacon into small pieces and cook in a frying pan over a medium heat until it starts to turn golden brown. Remove from the heat and set aside until needed.
- Remove the soup from the heat and let it cool for 10 minutes before adding approximately ¼ of the cooked bacon and blend with a stick mixer until a smooth consistency is achieved.
- Divide the blended Potato Bacon and Leek Soup amongst your bowls and sprinkle with the remaining cooked bacon pieces to serve.
Notes
Thermomix Potato Bacon and Leek Soup
Ingredients
- 600 grams Potatoes peeled and cut into pieces no bigger than 4cm.
- 30 grams butter
- 1 brown onion
- 1 leek
- 2 cloves garlic
- 1000 grams chicken stock
- 125 grams milk
- 6 rashers short cut bacon
- pinch of salt and pepper
Instructions
- Place the leek, garlic and onion into the Thermomix bowl and chop on Speed 6, 5 seconds. Scrape down the sides of the bowl.
- Add the butter and minced garlic and cook on 100 degrees, Speed 1, 5 minutes.
- Add the potatoes and cook on 100 degrees, Speed 1, 5 minutes.
- Add the chicken stock, salt and pepper and cook on 100 degrees, Speed 2, 20 minutes (with the MC removed but the rice bowl sitting on top to stop any splashes).
- Allow the soup to cool slightly. Very slowly increase to Speed 6 to puree the soup, 30 seconds.
- Add the milk and heat for a further 3 minutes, 100 degrees, Speed 2.
Notes
Enjoy!!
Gloria says
In the thermomix recipe would you add the cooked bacon in step 6?
Lauren Matheson says
Yes, sorry Gloria x
Brenda says
Is this soup suitable for freezing?
Lauren Matheson says
Hi Brenda, it sure is!