The potato and leek soup is both flavouful and creamy, and the savory croutons with crispy bacon add a delicious crunchy element.

15 mins
25 mins


  • Large pot
  • Blender or immersion blender
  • Baking sheet


  • 6 slices smoked bacon, diced
  • 2 large leeks, thinly sliced
  • 1.5 lbs Little Potatoes, quartered
  • 31 oz low sodium chicken stock
  • 2 tsp dried savory
  • 2 Tbsp 35% cream
  • (To taste) salt and pepper


  • 6 slices crusty white bread, preferably a day old, each cut into 9 pieces
  • 1 Tbsp canola oil
  • 2 tsp dried savory
  • (To taste) salt and pepper


  • Step 1

    Heat a large pot over medium and add the bacon. Cook until crispy then remove and reserve for later, keeping the fat in the pot

  • Step 2

    Sauté the leeks in the bacon fat until softened, about three minutes, then add in the potatoes and sauté again for another two minutes. Add chicken stock and dried savory. Bring to a boil, then reduce to medium-low for 20 to 25 minutes until the potatoes have softened. Season with salt and pepper to taste.

  • Step 3

    Puree the soup either in a blender or using an immersion blender. Add the cream, taste and adjust seasonings if required. Keep warm until ready to serve.

  • Make the Croutons:

    Preheat oven to 350 °F. On a large cookie sheet, toss the bread cubes, oil, savory, and salt and pepper together. Bake for about 15 minutes or until golden brown.

  • Step 5

    To serve, ladle about 1 1/2 cups of soup into each bowl and top with a few croutons and some crispy bacon pieces. Best enjoyed hot.