This creamy, cheesy and chunky cheese and leek soup with bacon (no potato) is rich, comforting and quick to make. It’s ideal for a simple lunch or light dinner and doesn’t require a blender—just a chopping board, a large saucepan and a hob or stove.
I first made this while cooking on a narrowboat, using a few inexpensive ingredients from a nearby shop. It’s a great example of how a handful of staples—leeks, bacon, cheese and cream—can be turned into a satisfying, warming soup in around half an hour.
The recipe focuses on flavor and texture: the bacon adds a salty, smoky bite, the leeks and onion soften into tender ribbons, and the grated cheddar folds in to create a velvety, slightly chunky finish. Because there’s no potato or blending involved, the soup keeps a pleasant body while remaining quick to prepare.
How to Make Cheese and Leek Soup With Bacon
Cheese and Leek Soup With Bacon (Creamy & Chunky)
A simple, hearty soup made without potatoes. Ready in about 30 minutes and perfect for a quick, comforting meal.
5 minutes
25 minutes
30 minutes
Ingredients
- 1 tablespoon olive oil
- 250g lean bacon, chopped
- 3 leeks, sliced (white and light green parts only)
- 1 onion, diced
- Pinch black pepper (to taste)
- 600ml water
- 2 chicken stock cubes
- 100g cheddar, grated
- 150ml double cream
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped bacon and fry until it starts to release its fat and becomes lightly browned.
- Add the diced onion and sliced leeks to the pan. Continue to cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant—about 5–7 minutes.
- Pour in the water and crumble in the chicken stock cubes. Add a pinch of black pepper. Bring the mixture to a gentle simmer, then reduce the heat and simmer for 15–20 minutes to allow the flavors to meld.
- Remove the pan from the heat and stir in the grated cheddar and double cream until the cheese has melted and the soup is smooth with a slightly chunky texture. Taste and adjust seasoning if necessary (avoid adding salt first because the bacon and cheese are already salty).
- Ladle into bowls and serve hot. This soup pairs well with crusty bread or a simple green salad.
Notes
Avoid adding extra salt initially—the bacon and cheddar contribute significant seasoning. If you’d like a touch of brightness or sweetness, a small splash of balsamic vinegar added just before serving balances the richness nicely.
For a vegetarian version, omit the bacon and use vegetable stock; consider adding smoked paprika or a small amount of liquid smoke to retain a smoky element.
Nutrition Information (approx. per serving)
Calories: 584 · Total Fat: 45g · Saturated Fat: 19g · Cholesterol: 121mg · Sodium: 1332mg · Carbohydrates: 16g · Fiber: 1g · Sugar: 6g · Protein: 29g
Please note: all nutrition information is approximate.
Tips, Variations and Serving Suggestions
This cheese and leek soup with bacon is versatile. For a thinner broth, add extra water or stock. For a thicker, creamier result, stir in a little extra grated cheese or reduce the liquid by simmering a few minutes longer. Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop and add a splash of water or cream if it has thickened.
If you prefer more texture, reserve a spoonful of fried bacon and a few sautéed leek slices to sprinkle on top at serving. Freshly cracked black pepper and a small drizzle of olive oil or a sprinkle of chopped chives finish the soup beautifully.
More Leek Recipes You Might Like
- Cheesy leeks and bacon linguine pasta
- Creamed leeks and potato soup
- Cheesy leeks and bacon spaghetti
- Creamy leek and potato dauphinoise
- Cheesy pasta bake with bacon and leeks
- Leftover turkey and leek pie (Slimming World style)
- Chicken and leek orzo risotto
- Leek, apple and cheddar soup