Nordic Double Bacon, Potato & Leek Soup

Name: Nordic Double Bacon, Potato & Leek Soup with Horseradish Sour Cream & Toasted Sourdough
Total time: 25 min
Yield: 2
Cuisine: Nordic
Ingredients: 2 Potato; 1 packet Parsley; 1 packet Dill; 1 Lemon; 1 Leek; 1 Celery; 1 Spring Onion; 200 g Bacon; 1 packet Horseradish Sauce; ½ Light Sour Cream; 1 sachet Vegetable Stock Pot; 1 Sliced Sourdough; 1 drizzle olive oil; 20 g butter (for frying); 2.5 cup water; ½ tsp salt; 50 g butter (softened)

with Horseradish Sour Cream & Toasted Sourdough

Niamh KavanaghUpdated on August 19, 2026

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Calories

:

846 kcal

Protein

:

34.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Milk
Eggs
Gluten
Soy
Wheat
Milk
Sesame
Eggs
May contain traces of allergens

Brimming with savoury comfort, this warming bowl is the ultimate cold-weather escape. Creamy, gently sweet root veg and alliums get a serious flavor upgrade from a rich, crispy topping, while a dollop of zesty, herb-spiked cream cuts through the richness beautifully. It’s a velvety, high-end twist on a European classic that will have you cosying up in no time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Potato

1 packet

Parsley

1 packet

Dill

1

Lemon

1

Leek

1

Celery

1

Spring Onion

200 g

Bacon

1 packet

Horseradish Sauce

(Contains: Milk, Eggs)

½

Light Sour Cream

(Contains: Milk)

1 sachet

Vegetable Stock Pot

1

Sliced Sourdough

(Contains: Gluten, Soy, Wheat May be present: Milk, Sesame, Eggs)

Not included in your delivery

1 drizzle

olive oil

20 g

butter (for frying)

(Contains: Milk)

2.5 cup

water

½ tsp

salt

50 g

butter (softened)

(Contains: Milk)

Nutritional Values

Calories846 kcal

Energy (kJ)3540 kJ

Fat37 g

of which saturates15.8 g

Carbohydrate91.9 g

of which sugars10.7 g

Dietary Fibre7.6 g

Protein34.6 g

Sodium3110 mg

Potassium29.3 mg

Calcium5 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

1

• Cut potato into bite-sized chunks.
• Roughly chop parsley and dill.
• Slice lemon into wedges.
• Thinly slice leek, celery and spring onion.
• Cut bacon into 1cm pieces.
• In a small bowl, combine horseradish sauce and light sour cream (see
ingredients). Season with salt and pepper. Set aside.

2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook bacon until golden, 5-6 minutes. Transfer to a paper towel-lined plate.

TIP: Cook in batches if your pan is getting crowded.

3

• Return the saucepan to medium-high heat with the butter (for frying) and a
drizzle of olive oil. Cook leek and celery, stirring, until just softened, 2-3 minutes.
• Add potato, stock concentrate, the water and salt and bring to the boil.
• Reduce heat to medium, then simmer until potato is easily pierced with a fork,
12-15 minutes. Season to taste with salt and pepper.
• When the soup has 5 minutes remaining, toast or grill sliced sourdough to

4

• Spread toasted sourdough with the butter (softened), then slice diagonally.
• Divide Nordic potato and leek soup between bowls.
• Top with cooked bacon and a dollop of horseradish sour cream.
• Sprinkle with spring onion, dill and parsley.
• Serve with toasted sourdough and any remaining lemon wedges. Enjoy!