Potato Leek Soup with Bacon Croutons

Potato Leek Soup with Bacon Croutons

Boomer Gold

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


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy


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

Sauté the leeks in the bacon fat until softened, about 3 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.

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

Next prepare 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.

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.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.