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The Dairy Diary's Leek and Bacon Stovies

This lovely warming recipe from The Dairy Diary 2024 cooks up a proper bowl of nourishing comfort, perfect for tucking into as the evenings get cooler.

Dairy Diary tip: You can add other root vegetables, such as sweet potato, parsnip, turnip and swede - cut into pieces the same thickness as the potato. Leave out the bacon and use vegetable stock for a veggie version.

  • Preparation time:
    25
    min(s)
  • Cooking time:
    60
    min(s)
  • Servings:
    4

What you'll need

  • Oatcakes or crusty bread to serve (optional)
  • 25g butter
  • 4 rashers smoked streaky bacon, chopped
  • 1 large carrot, peeled and finely chopped
  • A pinch ground nutmeg
  • 150ml beef, chicken or vegetable stock
  • 1tbsp vegetable oil
  • 675g floury potatoes such as King Edwards, peeled and diced
  • 1 large leek, trimmed and sliced
  • 2tbsps chopped fresh parsley or chives

Products used

How to make

  1. Melt butter with oil in a large pan and fry bacon for 4-5 minutes until just browning.
  2. Add potatoes, carrot and nutmeg, season and mix well. Cover, reduce the heat to as low as possible and cook for 15 minutes.
  3. Stir in leek and stock and bring to the boil. Cover, reduce the heat to low and continue to cook for 40 minutes or until potatoes are soft and collapsed.
  4. Spoon into mugs or bowls and scatter with chopped herbs. Serve with oatcakes or crusty bread, if you like.

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