Another soup! This version of potato, leek and bacon soup doesn’t use cream. However it still  has the creaminess, but not the fat you expect from this style soup!


8 medium potatoes, peeled and diced

2 large leeks, chopped

4 cups of vegetable or chicken stock

2 garlic cloves crushed

4 rashes of bacon diced

1 tsp dried thyme

1 tbsp olive oil

2 cups of evaporated milk or milk


  1. Heat olive oil in a large saucepan over medium heat, add diced bacon and fry until crispy.
  2. Remove bacon from saucepan, but leave remaining fat.
  3. Add leeks and garlic to the hot saucepan, until leeks are soft.
  4. Add potatoes and thyme and cook for another 2 minutes.
  5. Add stock, cover and boil until potatoes are very soft (and mashable!)
  6. Mash roughly with a vegetable masher
  7. Stir in evaporated milk or milk, and heat for another 5 minutes.
  8. Add bacon and stir through.
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