Vegan Bacon, Leek and Potato Soup

This warming winter soup is deliciously thick and very easy to make. Serve with toast or try our deliciously crispy Smoky Bacon Sourdough Croutons.

30 mins

Serves 4

You will need

4 leeks roughly chopped

450g new potatoes, peeled and cubed

4 heaped teaspoons of Herby Hog Smoky Bacon Seasoning

1 vegetable stock cube

2 tablespoons of olive oil

1.2 litres of water

300ml plant based milk (we use oat milk)


  1. Sautee the leeks in the olive oil over a medium heat until softened
  2. Add the potatoes, stock cube, milk and water and stir until the stock cube is fully dissolved.
  3. Add the Herby Hog Smoky Bacon seasoning and stir well
  4. Simmer on a medium heat for around 10 minutes or until the potatoes are soft.
  5. Blitz with a hand whisk until smooth. If the soup is too thick, thin out with a little more plant-based milk to the desired consistency.
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