Potato, Leek and Bacon Chowder Recipe



  • 1 tablespoon oil
  • 4 large leeks, cleaned and sliced
  • 6oz thick cut bacon, chopped
  • 1lb potatoes, peeled and diced
  • 2 pints chicken stock
  • 1/4 pint single cream
  • 2 tablespoons chopped parsley
  • Salt and pepper
  1. In a large pan heat the oil and add the leeks and bacon. Cover and cook slowly for about 10 minutes.
  2. Add the potatoes and stock. Bring to the boil and then reduce to a simmer until the potatoes are just beginning to break down, about 15-20 minutes.
  3. Stir in the cream and one tablespoon of parsley and season to taste.
  4. Serve with the remaining parsley sprinkled on the top.

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