This easy and hearty English bacon soup doesn’t require any frying pan – the whole dish is cooked in one pot. It’s a favorite among outdoorsy people, but can of course also be made indoors on the stove-top.
If you can’t find English bacon, go for Canadian bacon or ham. American bacon is not recommended for this recipe.
Ingredients (6 servings)
- 2 tablespoons butter
- 2 medium leeks, sliced thin
- 1 pound English bacon, chopped
- 1 tablespoon fresh thyme leaves
- 4 medium potatoes, peeled and chopped
- 3 carrots, peeled and chopped
- 1½ quarts of water
- 6 cubes of pork broth or chicken broth
- 2 tablespoons chopped chives
- Put the butter in a big pot and melt it. When the butter is foaming and frothing, add the leeks.
- Fry the leeks until they are soft.
- Stir in bacon and thyme. Continue to cook for a few minutes until the bacon is cooked through. Stir if necessary to prevent the ingredients from burning.
- Put potatoes, carrots and water in the pot.
- Crumble in the broth cubes. Stir to make sure the broth dissolves.
- Leave to simmer under a lid until the vegetables are tender. This will usually take 40-45 minutes. If the soup is getting low on water before the vegetables are ready, add some extra water.
- Ladle soup into bowls and top with chives. Serve!