Bacon and Leek Soup

    40 minutes

    This is a German recipe originally, simple to make and absolutely delicious. Egg yolk makes it extra thick and creamy.

    13 people made this

    Serves: 4 

    • 2 leeks
    • 2 slices bacon, chopped
    • 3 cups (750ml) chicken or vegetable stock
    • 3 tablespoons butter
    • 2 tablespoons plain flour
    • 1 cup (250ml) thickened cream
    • 1 egg yolk

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Slice off leek tops and root ends. This recipe needs only the tender, light green part of the leek. Slice leeks lengthwise down the center, clean well under cold, running water and pat dry with a paper towel. Slice leeks horizontally into thin slices and set aside.
    2. In a medium saucepan over medium-high heat, sauté bacon until lightly golden. Add sliced leeks and sauté 3-5 minutes more or until leeks are soft.
    3. Pour in stock, bring soup to a boil. Then lower heat and leave to simmer.
    4. In a separate pot, melt butter over medium heat. Add flour and whisk well until combined. Add to soup, whisking well to avoid lumps. Bring to a boil and season to taste.
    5. Remove from heat. Lightly beat egg yolk and cream together; stir into soup. Serve immediately.

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    Reviews in English (10)


    the best soup ever  -  25 Dec 2009  (Review from Allrecipes UK & Ireland)


    Lovely soup. Didn't add the egg or the cream but lovely all the same. Will def make it again!  -  14 Nov 2012  (Review from Allrecipes UK & Ireland)


    Just what you need on a cold winter night.  -  17 Sep 2010  (Review from Allrecipes UK & Ireland)