Sarah Pound’s old school leek, bacon and potato soup
It’s an oldie but a goodie. Nutritionist Sarah Pound’s old-school leek, bacon and potato soup recipe is basically a hug in a bowl.
There’s nothing like a nutritious, hearty soup to stimulate the taste buds while keeping the winter chill at bay.
And nutritionist Sarah Pound’s take on a classic leek, potato and bacon soup recipe is the ultimate pick-me-up.
Nutritionist Sarah Pound’s old-school leek, bacon and potato soup
Serves: 6 | Prep time: 20 minutes | Cook time: 1.25 hours
Ingredients
- 4 leeks, white parts only, halved lengthways
- 2 tbsp extra virgin olive oil
- salt flakes and freshly ground black pepper
- 5 short-cut bacon rashers, roughly chopped
- 650g floury potatoes, cut into 4cm chunks
- 1 large zucchini, cut into 5cm rounds
- 750ml (3 cups) chicken stock
- 310ml (1¼ cups) thickened cream
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 10 prosciutto slices
- 3 spring onions, finely sliced
Method
Step 1.
Preheat the oven to 180C (fan-forced).
Spread the leek on a large baking tray.
Drizzle on the olive oil and season with salt and pepper.
Step 2.
Roast for 35–40 minutes until the leek is soft and lightly coloured.
Set aside to cool for 15 minutes, then roughly chop.
Leave the oven on and line the tray with baking paper again.
Step 3.
Place a large saucepan over medium heat, add the bacon and cook, stirring, for 3–4 minutes until starting to crisp.
Add the leek, potato, zucchini and chicken stock, turn the heat down to low and simmer for 20 minutes until the potato and zucchini are soft, breaking down and starting to thicken the soup.
Stir in the cream and remove from the heat.
Step 4.
Meanwhile, mix the balsamic vinegar with the brown sugar in a small bowl until combined. Spread the prosciutto slices on the lined tray, drizzle on the balsamic sugar and roast for 10 minutes until crisp.
Set aside.
Step 5.
Using a hand-held blender or food processor, puree the soup.
You can leave it a little chunky if you like.
Season to taste and reheat if needed.
Step 6.
Pour the soup into serving bowls.
Crumble on the prosciutto and top with some spring onion.
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This is an edited extract from Wholesome by Sarah Pound, published by Plum, RRP $44.99. Photography: Mark Roper. |
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