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Chicken and Potato Soup with Bacon

Serves 4

1 Tbsp Butter
2 Garlic Cloves, Chopped
1 Onion, Sliced
250g Smoked Lean Back Bacon, Chopped
2 Large Leeks, Sliced
2 Tbsp Plain Flour
1 Litre Chicken Stock
800g Potatoes, Peeled and Chopped
200g Skinless Chicken Breast, Chopped
4 Tbsp Double Cream
Salt & Pepper
Grilled Bacon and Sprigs of Parsley to Garnish




  1. Melt the butter in a large saucepan over a medium heat.


  2. Add the garlic, onion and cook for 3 minutes stirring occasionally until the onion is slightly softened, do not brown.


  3. Add the chopped bacon and the leeks and cook for a further 3 minutes, stirring occasionally.


  4. In a bowl mix the flour with enough of the stock to make a smooth paste, then stir this into the pan, cook out for 2 minutes, stirring.


  5. Pour in the remaining stock, then add the potatoes and chicken.


  6. Season with salt and pepper bring to the boil and lower the heat and simmer for 25 minutes until the chicken and potatoes are tender and cooked through.


Stir in the cream and cook for a further 2 minutes, then remove from the heat and serve straight away, garnish with the grilled bacon and sprigs of parsley.

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