Back to Recipe Menu

Creamy potato & leek soup with bacon croutons


  • Preheat oven to 180°C fan forced (200°C normal).
  • Toss the croutons with the bacon and a little oil in a roasting tray. Cook in the oven until the bread is nicely coloured, regularly tossing.
  • Put the onions, leeks, potatoes and seasonings in a large heavy-bottomed pot with stock to cover. Cover with a lid and cook until the vegies are very tender.
  • Then blend the soup with cream to taste and check for seasoning.
  • Serve the soup in individual bowls with a few croutons and chives scattered on top.


  • 2-3 cups cubed sourdough bread (no crusts)
  • 1-2 cm thick piece of bacon, cut into cubes
  • olive oil
  • 2 large onions, roughly diced
  • 4 leeks, washed well & roughly diced
  • 2-3 large potatoes, roughly diced
  • sea salt & freshly ground pepper
  • 2-3 litres chicken or vegetable stock
  • thickened cream
  • 3 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm