Leek, Bacon and Potato Soup

Gluten Free Mummy
This is an indulgent creamy gluten free soup, perfect as a starter or even for lunch with some homemade brown soda bread. Adapted from Sara Buenfeld's Leek, Bacon and Potato Soup recipe Leek, bacon & potato soup recipe | BBC Good Food
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer


  • 25 g butter
  • 4 streaky bacon rashers chopped
  • 1 onion diced
  • 2 leeks sliced
  • 2 sticks celery chopped
  • 3 medium potatoes peeled and diced
  • 1.2 litres gluten free chicken/vegetable stock
  • 142 ml single cream
  • 4 rashers streaky rashers chopped, to serve


  • Melt the butter in a large pan, then fry the bacon until crisp.
  • Add onion, stirring until it starts to turn golden. 
  • Tip in the leeks, celery and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t stick.
  • Pour in the stock, season well and bring to the boil. 
  • Cover and simmer for 20 mins until the vegetables are soft.
  • Leave to cool for a few mins, then blend in a food processor in batches until smooth.
  • Return to the pan, pour in the cream and stir well. Taste and season if necessary. 
  • Serve scattered with crispy bacon and cracked black pepper.
Keyword appetizers, bacon, gluten free, leek and potato soup, soup, starters