Chunky leek and Potato Soup

Thu, 6 November 2025

Ingredients

2 small leeks 

2 cloves of garlic roughly chopped. 

A drizzle of oil 

2oz/50g butter

8 rindless, smoked streaky bacon rashers

2 large potatoes potato, cut into cubes (about 8oz/225g in total)

3 pints/1.75 litres chicken stock

7floz/200ml cream

12 fresh basil leaves, plus extra to garnish

salt and freshly-ground black pepper

Method. 

Sauté the leek, garlic, bacon and potatoes  in some oil and butter on a low to medium heat until they soften and colour slightly. 

Add the stock and allow them to simmer on a medium heat until softened and the soup thickens with the starch of the potato. 

Add the cream, season with salt and pepper and then serve with the basil.