Potato, leek and Emmental soup

Potato, leek and Emmental soup
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

This hearty potato, leek and Emmental soup recipe is an ideal winter warmer.


  • 200g smoked streaky bacon, chopped
  • 500g potatoes, roughly chopped
  • 500g leeks, trimmed and chopped
  • 900ml chicken stock
  • 1 tbsp chopped fresh marjoram
  • 1 tbsp chopped fresh thyme
  • ¼ tsp nutmeg
  • 1 onion, thinly sliced
  • 25g butter
  • ½ tbsp sugar
  • 100g Allgäu Emmental, grated


  1. Fry the bacon in a large pan over a medium heat for 5 minutes. Add the potatoes, leeks, stock, marjoram, thyme and nutmeg. Cover and simmer, stirring occasionally, for 20 minutes. Season with salt and freshly ground black pepper.
  2. Meanwhile, in a small pan, cook the onion in the butter over a medium heat for 5 minutes. Add the sugar and allow the onion to caramelize – this may take a few minutes.
  3. In a food processor, purée the bacon and vegetables, in batches, until smooth. Return the soup to the pan, and stir in 150ml boiling water.
  4. Ladle the soup into bowls, top each with grated Allgäu Emmental, some caramelised onions and serve with warm crusty bread.


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