Leek and potato soup with crispy bacon

Vichyssoise au bacon

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      50 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

I have a very strong image imprinted on my mind, after travelling through France, of French shoppers returning home from their local market with all their fresh produce, and every basket containing a large, green cluster of leeks. This soup tastes best when you make it using homemade chicken stock made from the carcass of a roast.


  • 500 g (1 lb 2 oz) leeks, trimmed and sliced
  • 1


Place the leeks in a large pot with the oil and sauté for 5 minutes without browning. Add the potatoes to the leeks, cook for a further 4 minutes, then add the stock and seasoning and simmer for 30 minutes.

Liquidize the soup in a blender or food processor or, for a truly smooth texture, pass the soup through a fine potato mill. Return the soup to the pan, check the seasoning and adjust