Cheesy leek and potato soup

Made with homegrown potatoes and leeks, flavoured with Dromona mature cheddar and a garnish of crispy bacon and scallions, it is the perfect soup for showcasing our wonderful Northern Irish quality produce.

Potato leek and cheese soup

Serves 6

100g bacon lardons

25g butter


2 cloves garlic, finely chopped (optional)

700g all-purpose potatoes, peeled and cut into 1-inch pieces

freshly ground black pepper

1 bay leaf

2 large leeks (600g), white and part of green sliced


1 small onion, chopped


2 chicken stock cubes

1/4 teaspoon salt


1/4 teaspoon ground nutmeg


1/4 teaspoon cayenne pepper


100g grated mature cheddar cheese


Chopped chives or scallions for garnish


1. Fry the bacon lardons in a large saucepan until golden and crispy, then drain well and set aside. Discard most of the fat from the bacon but keep a little in the pan. In the same large saucepan, add the butter and melt over a medium heat. Add the leeks and onion. Cook, covered, for 10 minutes, stirring occasionally. Add the garlic if using and gently cook for another 1-2 minutes.

2. Add potatoes, salt, pepper, nutmeg, cayenne pepper, bay leaf and stock made with 2 stock cubes dissolved in 1.2 litres hot water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.

3. Carefully puree mixture with a blender and pass through a sieve. Return to a clean saucepan and gently reheat and add the cheese, stirring until melted.

4. Garnish with chives, and crispy bacon to serve.

Cook’s Tip: Add 100ml cream for a rich and creamy texture and flavour.