culinary review

Potato and Leek Soup with Bacon

Last Modified: 01/10/11
First Published: 01/29/08
Views: 3219
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Views: 3219
For an herbal addition we use fresh sage: sage goes well with leeks and potatoes, however if you don't have it on hand, dried sage will suffice or any other herb.potato and leek soup
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General Info
Servings: 8
Total Cost: $14.83
Cost Per Serving: $1.85
Total Calories: 4,298
Calories/Serving: 537
Potato, Baking (peeled and diced) * 5.00 Pounds $1.30 2,109
Leeks, Raw (rinsed and cut) * 3.00 Pounds $5.82 785
Bacon, Uncooked * 0.50 Pound $2.75 726
Water 2 Quarts 1,816.00 Grams $0.00 0
Bouillon Cubes, Chicken (4 cubes) * 48.00 Grams $0.75 120
Cream, Light, Half & Half 1 Cup 242.00 Grams $1.30 315
Vermouth, Dry, Generic 750 ml Bottle 1/2 Cup 112.00 Grams $1.12 220
Lemon, Whole (juice from 1/2 lemon) * 50.00 Grams $0.19 10
Sage, Fresh, Chopped 2 Tablespoons 18.67 Grams $1.33 0
Vinegar, Balsamic 1 Tablespoon 15.00 Grams $0.27 10
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3

This potato and leek soup provides the perfect meal: it's warm, soothing, smooth and tasty. It leaves you very fulfilled, it's easy to make and it doesn't require too many ingredients to make. Here we add some bacon to make it a little bit different and give it some body. Bacon is a nice addition since it provides good flavor and some good fat.

Large batch (about 8-10 servings)


  • 5 lbs of winter potatoes (baking potatoes, King Edward or similar...) peeled and cut in pieces
  • 3 large leeks, rinsed and cut
  • 8 slices of bacon
  • 2 quarts of water
  • 4 bullion cubes (I used Knorr's chicken bullion)
  • 1 cup of half-and-half
  • 1/2 cup of dry Vermouth
  • Juice of 1/2 lemon
  • 2 tbsp of fresh, chopped sage
  • 1 tbsp of Balsamic Vinegar
  • Black Pepper


Cut bacon in small pieces and cook until crispy in a large pot. Remove about half of the fat. Add potatoes and leeks and cook for a few minutes. Add water and bullion cubes. Cover with a lid and let boil until the potatoes are soft, about 20 min. Take about 3 cups of soup out and blend in a blender until smooth. Place back in the pot, add half-and-half, dry vermouth and lemon juice. Let simmer for a few minutes. Add balsamic vinegar, pepper and taste. Season if needed, else add the fresh sage and serve.