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Photo of Potato and leek soup with crispy bacon by WW

Potato and leek soup with crispy bacon

Total Time
55 min
15 min
40 min
An old simple classic that warms you up on a cold winter’s night. The crispy bacon and toasted bread adds a great crunch.


Shortcut bacon

2 slice(s), (2x30g slices) thinly sliced

Olive oil

1 tbs


2 whole, thinly sliced


2 clove(s), crushed

Fresh thyme

1 tbs, chopped


500 g, chopped

Vegetable stock

3 cup(s), (750ml)

Skim milk

1 cup(s), (250ml)

Fresh chives

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a small non-stick frying pan with oil and heat over high heat. Cook bacon, stirring, for 3–4 minutes or until crisp. Transfer to a plate.
  2. Heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook, stirring, for 1 minute. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20–25 minutes or until vegetables are tender.
  3. Using a stick blender or food processor, process soup until smooth. Return soup to low heat and add milk. Stir until heated through. Season with salt and freshly ground black pepper. Serve topped with bacon and chives.


SERVING SUGGESTION: Goat’s cheese croutons. Toast 4 x 35g slices rye bread. Top with 25g goat’s cheese and grill under a preheated grill until cheese is light golden.TIP: Suitable to freeze (without toppings) for up to 3 months.