Potato Leek and Bacon Soup

By May 29, 2017June 29th, 2020Soup

This soup is quick and easy to make and is simply delicious



Prep time

10 Minutes

Cooking time

15 Minutes


  • ½ leek, chopped and rinsed
  • 10g butter, melted
  • 1 rasher of bacon, chopped
  • 1 cup stock
  • 1½ teaspoons plain flour
  • 1 medium potato (200g) peeled and cubed
  • 1 egg yolk (reserve the white see note *)
  • 75g sour cream
  • 1 tablespoon parsley, chopped


  • Heat saucepan over medium heat, add bacon, stir till browned, remove from heat, set aside
  • Add the leeks and butter and stir while cooking till softens, takes around 5 minutes
  • Add bacon to the leeks
  • Add plain flour, stir to combine and cook for 1 minute
  • Remove from heat and gradually add stock, stirring to prevent lumps
  • Add potatoes, return to heat and bring to boil
  • Reduce heat and simmer uncovered for 10 minutes or until potatoes are cooked
  • Turn off heat
  • Mix egg yolk to the sour cream together and gradually add to the soup mixture, stir till thickens

   Garnish with chopped parsley 

   Serve with crusty bread

Note : *Use the reserved egg white in  my Spicy Korean Chicken Wings recipe released this Thursday

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