Chunky Potato and Bacon Soup

Soup is a great way of getting extra vegetables into your diet. I find chunky soup more filling but you can take a portion out and blend if you are weaning. I also took another portion out for the toddler before adding salt. I usually have soup to use up any leftover ingredients so that is why it is topped with bacon, plus I just really like it! You can easily make it into a vegetarian dish by using vegetable stock and swap the bacon for croutons.

Serves 4


700 ml chicken stock 

2 large potatoes, cubed

3 carrots, peeled and finely chopped 

5 spring onions, chopped 

6 rashers bacon 

2 tbsp plain flour 

100 ml milk 

2 tsp basil 

100g cheddar cheese, grated 

Salt and pepper 

  1. Place stock, potato, carrot, spring onion, basil, salt and pepper into a large saucepan and bring to the boil.
  2. Whisk flour and milk together, stir into the saucepan and let it simmer on a low heat for 15 minutes.
  3. Meanwhile, cook bacon under the grill until crispy. When it has cooled down, cut into small pieces.
  4. Place soup into a bowl, top with cheese and bacon.

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