This luxuriously creamy soup is packed with the flavour of bacon, prepared horseradish, leek and thyme. Serve it as a first course at the beginning of a special meal.

Yield: Serves 8.



  • ​1 1/2 cups chopped bacon
  • 2/3 cup chopped celery
  • 2/3 cup chopped leeks (white and tender light green portions only)
  • 2/3 cup chopped onion
  • 1 bay leaf
  • 1/2 tsp thyme, crumbled
  • 3 1/2 cups cubed peeled potatoes
  • 8 cups chicken broth or water
  • 1/2 cup whipping cream
  • 1/4 cup prepared horseradish
  • Salt and freshly ground pepper*
  • Sliced green onion or chives*


  1. Add bacon to a Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned. Remove from heat.
  2. Remove bacon with a slotted spoon. Drain bacon on paper towels. Drain off all but 1 tbsp fat from pan.
  3. Return bacon to pan over medium heat. Add celery, leeks, onion, bay leaf and thyme; sauté until vegetables are softened, about 5 minutes.
  4. Add potatoes and broth; stir to combine. Bring to a boil.
  5. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 25 - 30 minutes. Remove from heat.
  6. Remove and discard bay leaf. Using a hand blender, purée mixture until smooth. Stir in cream and horseradish. Season to taste with salt and pepper.
  7. Serve immediately topped with green onion.
Nutritional analysis per serving:

289 calories, 14.5 g fat, 18.7 g protein, 18.8 g carbohydrate, 1.9 g fibre, 2528 mg sodium

*Ingredient not included in nutritional analysis.