✔ Updated · fuller potato ratio, water listed + paprika croutons
I make this potato, leek and bacon soup in the spirit of Jamie Oliver's simple, fresh approach to comfort food: a handful of everyday ingredients, cooked well. It's my favorite pot for a gray, chilly afternoon.
At a glance
The one tip that matters: Blend only about half of the soup. You get a creamy base and still keep tender chunks of potato and leek for texture.
Leeks and garlic soften in a little bacon fat and butter, potatoes simmer in chicken broth until tender, and half the pot is blended so the soup is creamy but still has chunks to chew on. A splash of cream and a handful of sweet peas finish it, and crispy bacon, parsley and smoky paprika croutons go on top. It takes about 50 minutes and makes a filling lunch or weeknight supper for four.
Why You'll Love This Soup
- Creamy and chunky at once, thanks to blending just half of the pot.
- Big flavor from simple things: leeks, potatoes, bacon, garlic, peas and a splash of cream.
- Crunchy toppings of crispy bacon and smoked paprika croutons make it a meal.
What Makes This Potato, Leek and Bacon Soup Jamie Oliver-Style?
Jamie Oliver is known for simple, rustic home cooking that relies on good everyday ingredients rather than complicated technique. This recipe follows that spirit: leeks are cooked slowly so they turn sweet and silky, potatoes give the soup body, and bacon adds smoky savoriness. Blending only half of the pot keeps it hearty rather than perfectly smooth. For another simple, budget-friendly bowl, try Julia Child's French onion soup.
Peas stirred in at the end add color and sweetness, and crunchy paprika croutons and crispy bacon on top give every spoonful some texture. This is an inspired-by version, not Jamie Oliver's own recipe.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Wash the leeks well. Grit hides between the layers. Slice the leeks first, swish them in a bowl of cold water, then lift them out so the dirt stays at the bottom. The one time I skipped this, every spoonful crunched.
- Cook the leeks gently. Soften them over medium-low heat until silky. Browned leeks turn bitter and darken the soup.
- Cut the potatoes evenly. Even 1/2-inch pieces cook at the same rate, so none are hard while others fall apart. Russets give the creamiest blended base.
- Blend only half. Half-blending thickens the soup naturally while keeping texture. If you use a countertop blender, vent the lid and cover it with a towel, because hot soup expands.
- Salt at the end. Bacon and broth both add salt, so taste after the cream, peas and bacon go in, then adjust. My mum’s rule still holds here: taste first, salt second.
Potato, Leek and Bacon Soup (Inspired by Jamie Oliver)
4
servings15
minutes35
minutes500
kcal50
minutesA rustic potato, leek and bacon soup inspired by Jamie Oliver’s simple, fresh style: leeks and garlic softened in bacon fat and butter, simmered with potatoes and chicken broth, half-blended for a creamy yet chunky texture, finished with a splash of cream and sweet peas, and topped with crispy bacon, parsley and smoked paprika croutons.
Ingredients
- For the Paprika Croutons
1 1/2 cups crusty bread, cut into 3/4-inch cubes
1 tablespoon unsalted butter, melted
1/2 teaspoon smoked paprika
- For the Soup
4 slices bacon, chopped
1 tablespoon unsalted butter
2 large leeks, white and light green parts only, thinly sliced and well washed
2 garlic cloves, chopped
1 1/2 lb russet potatoes, peeled and cut into 1/2-inch pieces (about 3 medium)
4 cups low-sodium chicken broth
1 cup water
to taste kosher salt and freshly ground black pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (no need to thaw)
1/4 cup fresh parsley, chopped
Directions
- Make the Croutons
- Heat the oven to 400°F (200°C). Mix the melted butter with the smoked paprika, toss the bread cubes in it and spread them on a baking sheet. Bake for 8 to 10 minutes, until golden and crisp.
- Make the Soup
- Cook the bacon in a large pot over medium heat for 6 to 8 minutes, until crisp. Lift it out with a slotted spoon and set it aside, leaving about 1 tablespoon of fat in the pot.
- Add the butter, leeks and garlic to the pot. Cook gently, stirring, for 6 to 8 minutes, until the leeks are soft but not browned.
- Add the potatoes, chicken broth and water, and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 12 to 15 minutes, until the potatoes are very tender.
- Blend about half of the soup until smooth, either with an immersion blender (leaving plenty of chunks) or by carefully blending half in a blender with the lid vented and a towel over the top. Return it to the pot.
- Stir in the cream and peas and simmer for 3 minutes, until the peas are hot and tender. Taste and adjust the salt and pepper.
- Ladle into bowls and top with the croutons, crispy bacon and chopped parsley.
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Variations
- No cream: leave out the cream and blend a little more of the soup for body.
- Vegetarian: skip the bacon, use butter or olive oil and vegetable broth, and add a pinch of smoked paprika to the pot.
- Cheesy: top each bowl with grated sharp cheddar.
- Smooth soup: blend the whole pot for a velvety soup, then stir in the peas and top as usual.
- More greens: stir in a handful of baby spinach or shredded kale with the peas.
Storing and Reheating
- Fridge: cool within 2 hours and refrigerate in an airtight container for 3 to 4 days.
- Toppings: keep the croutons in an airtight container at room temperature and the bacon in the fridge, and add them just before serving.
- Reheat: warm gently on the stove, stirring, until steaming hot, adding a splash of broth or water if it has thickened.
- Freeze: up to 3 months, ideally before adding the cream and peas.
More Jamie Oliver-Inspired Recipes
For another bowl of soup, try our Jamie Oliver-inspired red pepper soup, a classic potato soup or my creamy sausage, potato and kale soup. For a slow-cooked dinner, there is coq au vin, and for an easy dessert, a lemon posset.
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Frequently Asked Questions
Can I make potato leek and bacon soup without cream?
Yes. Skip the cream and blend a little more than half of the soup for extra body. A spoonful of crème fraîche or Greek yogurt stirred into each bowl adds creaminess without heavy cream.
Which potatoes are best for potato leek soup?
Russets break down into the creamiest, smoothest base when blended. Yukon Golds also work well and hold their shape a little better in the chunky half of the soup.
How long does potato leek and bacon soup last in the fridge?
Cool it within 2 hours and keep it in an airtight container in the fridge for 3 to 4 days. Store the croutons and bacon separately so they stay crisp, and reheat the soup until steaming hot.
Can I freeze this soup?
Yes, for up to 3 months. For the best texture, freeze it before adding the cream and peas, then stir those in when you reheat. Potato soups can turn slightly grainy after freezing; a quick blend or whisk helps.
Can I make it without bacon?
Yes. Use 2 tablespoons of butter or olive oil in place of the bacon fat and vegetable broth instead of chicken broth for a vegetarian version. A pinch of smoked paprika in the soup adds back some smokiness.
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