Recipe Potato Smoky Bacon Leek and Parmesan Soup

Spud Lite Potatoes, Bacon, Leek and Parmesan Soup

Potato and leek soup

Serves: 8


  • 2 tbsp olive oil
  • 2 leeks, rinsed and white part finely sliced
  • 2 cloves garlic, peeled and crushed
  • 250g smoky bacon, finely chopped
  • 1.5kg Spud Lite potatoes, peeled and diced
  • 2 litres chicken stock
  • 410g tin evaporated milk
  • 1/4 cup chopped chives
  • 1/2 cup parsley leaves
  • 1/2 cup parmesan, finely grated
  • 1 lemon, juiced
  • salt flakes and freshly ground black pepper


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Step 1 - Begin Soup Making

Heat olive oil in a large stock pot over a low heat. Add leeks, garlic and 150g of the bacon, stirring to combine. Cover and cook for 10 minutes or until leek is tender.

Step 2 - Add Spud Lite Potatoes and Stock

Increase heat to medium, add potato and stock and bring to the boil. Cover and cook for 20 minutes or until potato is tender. Remove from heat and allow to cool for 10 minutes.

Step 3 - Puree Soup

Add milk, chives, parsley and parmesan. Using a stick blender, puree until mixture is smooth. Add lemon juice and check seasoning, adjusting accordingly.

Step 4 - Fry Bacon

Fry remaining bacon in a non-stick frying pan over a medium heat until crispy.

Step 5 - Serve

To serve, divide soup between serving bowls and sprinkle over crispy bacon and extra chives.