A thick and creamy classic potato and leek soup recipe made dairy-free served with bacon and herb-infused breadcrumb. Made with just a few inexpensive ingredients, this easy meal is the perfect comfort food to feed the whole family.
If you, like myself, love some food-porn then look no further than the deliciously amazing blog by Sally called Eight Forest Lane. Sally is a Brisbane based writer, photographer & storyteller. She loves food and is constantly thinking about her next meal. When not in the kitchen, Sally enjoys chasing waterfalls and, in her own words, “trying to keep her indoor plants alive”.
In the colder months, nothing is more satisfying than a nice warm soup. You can enjoy it as a warm dinner-time meal or even a hearty snack while curled up on the couch on a cold winters day. Read what Sally has to say about this delicious winter warmer…
Hello, I am Sally, recently I posted via my own personal blog a recipe for my mum’s pumpkin soup which reminded me just how much I do enjoy a nice comforting bowl of homemade soup, particularly when the nights start to cool down. So today, I am sharing another favourite.
Unlike pumpkin soup, potato and leek soup is not something I grew up with and despite it being such a classic recipe, it has only been a recent addition to my kitchen in the last few years. What I love about it though is the mild flavor and the super thick, creamy texture.
As with many blended soups, to make this even creamier, the cream is often added at the end. Being dairy-free I don’t want to miss out on this addition as it aids the final texture, so instead, we use coconut milk. And I know everyone always says ‘you can’t taste the coconut’ and you always can, but in this recipe, I actually forgot I added the coconut milk. You really don’t taste it at all. The leeks and onions seem to cancel out the flavor so all you are left with is that creamy finish which is exactly what we are after.
Now, let’s talk about the delicious bacon breadcrumb aka all the flavour. Most potato and leek soups want you to serve them with salty croutons or bits of bacon. For something a little different, I decided to play with the idea and use the bacon for the salty element combined with the bread and turn it into a crumb to add texture and flavour to the soup. And the result was delicious!
Bacon, bread, fresh parsley, and garlic come together in the food processor until they resemble a fine crumb. This mixture then gets toasted in a frying pan with a little extra salt to taste. The smell of cooking this crumb is divine and it really adds that extra layer of flavour as well as contrasting texture to the creamy soup.
This crumb makes this soup no longer just a simple family favourite, but a home-cooked meal to be proud of.
If you have loved this recipe and would love to see more please visit my blog Eight Forest Lane.
- • 1 tablespoon olive oil
- • 1 medium onion chopped
- • 2 leeks sliced
- • 2 garlic cloves crushed
- • 4 medium potatoes chopped
- • 3 cups chicken stock
- • 1 bay leaf
- • ¼ cup coconut milk
- • salt and pepper to taste
- Bacon Crumb
- • 1 slice crusty bread torn into pieces
- • 2 rashers of shortcut bacon roughly chopped
- • 1 clove garlic
- • small handful of fresh parsley
- • salt to taste
- Heat olive oil in a large, heavy bottomed pot on the stove. Add in chopped onion and leeks and saute until soft using a wooden spoon to ensure they do not stick to the bottom. Add garlic and potato into the pot and continue to saute for a further 5 minutes, again being sure to scrape any browning bits off the bottom.
- Add in chicken stock and the bay leaf and let simmer for 20 minutes, or until the potato is soft.
- While the soup is cooking, make the crumb topping. In a blender or food processor add the bread, bacon (uncooked), garlic and parsley and pulse until a fine crumb forms.
- Heat a small amount of olive oil in a frying pan and add crumb mixture. Cook for about 10 minutes until brown. Add salt to taste. Set aside.
- Remove the bay leaf from the soup and let it cool for about 10-15 minutes before blending. You can either use an immersion blender or transfer to a regular blender in batches and blend until smooth and creamy.
- Add blended soup back into the pot and mix through coconut milk and salt and pepper over low heat for 5 minutes.
- To prepare the leeks make sure to wash them thoroughly as dirt can get stuck in the layers. Only use the white bits of the leek and discard the green.
- Vegan/Vegetarian Option: Swap chicken stock for vegetable stock and omit the bacon from the crumb - this will still be delicious as a herb/bread crumb you may just need to add more salt.
- Not from Australia? Check out Sally's US Conversion Guide.
Sally is a Brisbane based writer, photographer & storyteller. She loves food and is constantly thinking about her next meal. When not in the kitchen, Sally enjoys chasing waterfalls and trying to keep her indoor plants alive.
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