This creamy cheesy and chunky leek and bacon soup (no potato) is so delicious! It also requires minimal effort and not a blender in sight!
Recently while cooking on a narrowboat, I found a few cheap ingredients at a nearby shop to enjoy an easy lunchtime soup.
I needed to make it fairly quickly while my husband drove the boat. So you'll find this doesn't require blending or any fancy equipment.
Just a chopping board, a large saucepan and a hob, or multi fuel stove if you have one. Let me show you the recipe!
How to Make Cheese and Leek Soup With Bacon
Cheese and Leek Soup With Bacon (Creamy & Chunky)
This creamy cheesy and chunky leek and bacon soup (no potato) is so delicious! It also requires minimal effort and not a blender in sight!
Ingredients
- 1 tablespoon olive oil
- 250g lean bacon, chopped
- 3 leeks, sliced
- 1 onion, diced
- Pinch black pepper
- 600ml water
- 2 chicken stock cubes
- 100g cheddar, grated
- 150ml double cream
Instructions
- Heat the oil in a large saucepan and fry off the bacon.
- Add the onion and leeks and continue to fry over medium heat until softened.
- Add everything else except the cream and cheese and simmer for 15-20 minutes.
- Stir in the cheese and cream and serve!
Notes
Avoid using salt as there should be enough from the cheese and bacon.
If you need a touch of sweetness or acidity, why not try adding a splash of balsamic vinegar?
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 45gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 121mgSodium: 1332mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 29g
Please note, all calorie info is approximate.
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