Leek, Bacon, And Sweet Potato Soup

Leek, bacon, and sweet potato soup

Leek, bacon, and sweet potato soup

That’s the drawback with eating out – no leftovers for lunch the next day.

I was getting somewhat bored with my default “no-leftovers-for-lunch” lunch – a mackerel, spinach and broccoli salad, so much so in fact that I was starting to tire of opening the tin and flaking the fish.

Inspiration struck as I was wandering around the fruit and vegetable section of our local supermarket, muttering darkly to myself after being confronted with a rapidly dwindling supply of Sharon fruit and a completely empty shelf where once proudly stood the cauliflower rice.

They seemed to have plenty of leeks in. Sweet potatoes too. Even allowing for the admittedly idiosyncratic  and erratic produce ordering habits of that particular store, it was hardly likely to have resulted in a deli section devoid of bacon. The last time I looked we had plenty of garlic at home. Hmmmmm.

Mutter mutter, smoked Spanish paprika, mutter mutter, Herbes de Provence, mutter mutter, chives…yes, that should work.

Leek, Bacon, And Sweet Potato Soup


  • 1 large leek
  • 1 large sweet potato, peeled and cut into small dice
  • 280g cubed, smoked bacon
  • 4 large cloves of garlic, minced
  • 1 tsp Herbes de Provence
  • 2 tsp smoked Spanish paprika
  • 2 bay leaves
  • a good handful of fresh chives, finely chopped
  • salt
  • freshly ground black pepper
  • olive oil


  • Remove the green part and the root from the leek. Cut in half lengthways, and rinse clean. Drain, dry, then thinly slice. Set aside.
  • Heat 2 tbsp of olive oil over medium heat in a non-stick frying pan. Fry the cubed bacon until golden. Remove from the pan with a slotted spoon. Set aside.
  • Place the rendered bacon fat into a large saucepan, with a little extra olive oil. Bring up to medium heat. Add the sliced leeks, and stir fry for about 5 minutes, until soft. Add the garlic, and stir fry for a further 2 minutes.
  • Add the bay leaves, Herbes de Provence, and the smoked Spanish paprika. Stir well, and continue to fry for a further 2 minutes, adding a splash of hot water if anything threatens to stick or burn to the bottom of the pan.
  • Add the sweet potato, and stir well to coat with the contents of the pan. Season with salt and freshly ground black pepper to taste.
  • Add about 2 litres of water. Stir well, and bring up to a low simmer.
  • Simmer until the sweet potato is tender, about 20 minutes or so.
  • Remove the pan from the heat. Process the contents with a hand blender, to make a smooth soup.
  • Return the pan to the heat. Add the fried bacon, and return to a simmer. Simmer for about 10 minutes or so.
  • Add the chives. Simmer for a further minute.
  • Remove the pan from the heat. Serve.


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