Bacon, leek & potato soup
A American lunch for the galley that copes with rough seas, one pot, can be made ahead and frozen, about 45 min hands-on.
- Lunch
- American
- ⏱ 45 min
- 🌊 Sea tolerance 4/5
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Bacon120 g (30 g)
- Leek280 g (≈ 3 leeks) (70 g (≈ 1 leek))
- Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
- Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
- Vegetable stock cubes12 g (3 g)
- Cooking cream (UHT)120 g (30 g)
Method
- Fry chopped bacon 4 minutes; add sliced leek and onion, 5 minutes.
- Add diced potato, stock cube and 300 ml water per serving; simmer 20 minutes.
- Mash roughly and stir in the cream.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 360
- protein
- 10 g
- fat
- 18 g
- carbs
- 42 g
- sugar
- 7 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes