Leek-y Cauldron Soup

Leek-y Cauldron Soup

Alison Walsh
This recipe enhances the taste of simple leek soup with the addition of potatoes, bacon, chicken, and cream. Even more creatively, it's served in pretzel bun bowls garnished with chives.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Entrées
Cuisine British
Servings 10 servings


  • 1 1/2 cup potatoes diced
  • 1 lb. bacon
  • 3 leeks large, white portion only
  • 1 cup butter
  • 1 cup all-purpose flour
  • 1 quart chicken stock
  • 1 quart heavy cream
  • salt to taste
  • black pepper
  • 10 pretzel rolls large, round
  • sharp cheddar cheese shredded (for garnish)
  • chives shredded (for garnish)


  • Peel and dice potatoes into 1/2-inch cubes. Boil potato cubes in water until tender. Fry bacon and chop.
  • Thoroughly rinse and dry leeks to remove any dirt. Dice white bulb of leek only. Move diced bits to a microwave-safe bowl with 1/2 cup of water and cook them on high in the microwave for about 2 minutes (or until tender). Drain.
  • In a large soup pot, melt butter on low heat. Whisk in flour. Cook, whisking constantly, for about three minutes. Add chicken stock 1 cup at a time, constantly whisking. Bring to a boil (still whisking), until liquid thickens.
  • Turn heat back to low and add the cream. Add leeks, potatoes, bacon, salt, and pepper.
  • Allow components to heat through, occasionally stirring soup with wooden spoon to prevent from bubbling or developing a skin. Don’t let it boil, or the cream will start to separate.
  • While soup warms, cut middles out of pretzel buns with a small knife, about 3/4 of the way down. Spoon soup into bun bowls and garnish.


  • 1 large potato yields about 1 1/2 cup diced potato.