Recipe by: Jenny Blom

Source: TBD

Serves: 6 (small portions)


  • 6 large potatoes
  • 2 leeks
  • Few Tbsp butter or oil
  • 2 packages of bacon
  • 2 Knorr chicken stock cubes
  • ½ tsp white pepper, more to taste
  • 200 g Crème fraiche or Greek natural yogurt
  • A few parsley leaves, to garnish


  • Peel the potatoes and chop in smaller parts.
  • Wash and chop the leek, fry in a pot with butter or oil until soft but don’t let it get any colour.
  • Add the potatoes, 1 litre of water, 2 Knorr Chicken stock cubes, and the white pepper to taste.
  • Let it boil until the potatoes are soft, approximately 15-20 minutes depending on the size of the potatoes.
  • Blend it in a blender or using a handheld blender into a purée.
  • Slice the bacon and fry it until crunchy. Let it cool on a kitchen paper to drain off excess grease.
  • Place the soup into bowls and add some crème fraiche (or Greek natural yogurt) on top.
  • Top with bacon pieces and garnish with a couple of parsley leaves.

Download PDF here: Swedish Potato and Leek Soup with Bacon