Potato and Bacon Broth with Cheese and Bacon Croutons

Potato and Bacon Broth with Cheese and Bacon Croutons

A simple and satisfying soup with crunchy Flowerdale Farm croutons.


35 Minutes



For 4 people

  • 1 liter(s) water
  • 1 pinch of salt and pepper or to taste
  • 4 rashes of bacon, rind removed and cut into thin strips
  • 1 liter(s) good quality chicken stock
  • 4 large Sebago potatoes, peeled and cut into 2cm cubes
  • 1 punnet Flowerdale Farm Cheese and Bacon Croutons
  • 2 cloves garlic, crushed
  • 0.5 cup(s) Flowerdale Farm Parsley, roughly chopped
  • 1 sprig rosemary
  • 1 large leek, rinsed and thinly sliced into rings
  • 2 tablespoon(s) olive oil
  • 1 bay leaf
  • 1 knob butter

Adjust Quantity


  1. Heat ½ the oil in a large saucepan and fry bacon for 2 minutes over a medium heat, stirring constantly. Remove from pan, drain on paper towel and set aside.
  2. In the same pan, add the remaining oil and butter and fry leek and garlic until soft and translucent.
  3. Add potato and toss to coat in the oil. Add stock, water, rosemary and bay leaf to to the pan, and bring to boil. Reduce stove to a low heat and simmer until potatoes are tender.
  4. Remove rosemary sprig and bay leaf and return the bacon to the pot. Add salt and pepper to taste. Serve out soup amongst 4 serving bowls and top each with croutons and parsley. Serve immediately.