Bacon, Leek and Potato Soup

A simple and very tasty gluten-free bacon, leek and potato soup. After a few minutes chopping simply leave the soup to gently simmer on the hob.


An easy, yet satisfying, gluten-free winter soup. After a few minutes chopping simply leave the soup to gently simmer on the hob.

If ever there was a soupaholic, that would be me. Soup is one of my favourite meals, in fact I could probably happily eat it most day. Generally I will just use whatever vegetables are left in the fridge (it's a brilliant meal for using up odds and ends) but sometimes I will make this soup which is not anywhere near as healthy but is quite simply yummy. I buy packs of bacon lardons, split the packs into two and freeze (if they last that long). You can buy smoked or unsmoked depending on your preference. Smoked will give you a fuller flavour but you can use unsmoked if you prefer.

Gluten-Free Bacon, Leek and Potato Soup

A hearty warming soup, ideal for cold winter days

Ingredients

Serves 6 as a starter or 4 hungry people as a main course

  • 2 white onions, finely chopped
  • 3 leeks, halved lengthwise and thinly sliced
  • 1 stick celery (optional), thinly sliced
  • 100g bacon lardons (usually ½ a pack) or 6-8 rashers of bacon, chopped
  • 1 litre vegetable stock
  • 2-3 medium potatoes (c.600g unpeeled) peeled and chopped
  • 1 tsp dried mixed herbs
  • salt and black pepper
  • 2 tbsp double cream or crème fraîche to finish
  • freshly chopped herbs (chives, parsley or your choice)

Method

  • Put onions and leeks in a saucepan with a little oil and cook over a medium heat with the lid on for around five minutes until softened.
  • Add the bacon and cook for a further few minutes.
  • Add the potatoes to the pan with the stock, plenty of salt and pepper and mixed herbs.
  • Simmer at a low heat for around 40 minutes until everything is soft.
  • Using a stick blender whizz up the soup to your preferred consistency.
  • Remove from the heat and stir in the double cream or crème fraîche if using.
  • Taste and season as required.
  • Serve, with a sprinkling of fresh herbs on top (chives or parsley would go well) and a swirl of cream.

If you are a vegetarian or want a slightly healthier soup, simply omit the bacon. You will still have a very tasty leek and potato soup.