Leek & bacon soup

Prep: 5 mins Cook: 20 mins


Serves 4
This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night

Nutrition and extra info

  • Freezable
  • Easily doubled / halved

Nutrition: per serving

  • kcal322
  • fat11g
  • saturates4g
  • carbs42g
  • sugars4g
  • fibre4g
  • protein16g
  • salt2.53g
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  • 4 leek, trimmed and thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 8 rashers smoked streaky bacon, chopped
  • 1½ l hot chicken stock
  • 2 sprigs rosemary, needles finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 200g pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  1. Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.

  2. Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.

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Comments (14)

catherineoneill20's picture

Absolutely delicious!! Lovin leeks!! 5 star

ljbratby's picture

This soup is delicious. I can't believe how tasty it is for how simple! I used dried rosemary as we didn't have any fresh and that was fine. Just cut off most of the fat from the bacon otherwise it is chewy.

I would say it is as good as home made chicken soup when you spend hours preparing the stock. Yum!

KcPrincess's picture

I've just made this for the second time and I love it! I'm all for quick & tasty meal options and this is definitely one!! The pasta makes it a very filling soup!

handsonpaws's picture

I was pleasantly surprised at how nice this was, given that there was only four ingredients. The leeks are amazing at delivering loads of flavour quickly.

helenapetre's picture

A good, satisfying soup. I used just one litre of stock (Marigold vegetable bouillon) to four leeks, four rashers, plus I added a clove of crushed garlic, a teaspoonful of mustard, and Basmati RICE instead of pasta. This made four servings. This is so simple I'll definitely make it again.

smcallister's picture

Simple but yummy!

smcallister's picture

Simple but yummy!

angelica30's picture

I have cooked this soup twice now and i have to say it is fantastically tasty and very easy to make the only thing i changed was that i added cubed sweet potatoes and half a chilli for that extra kick.

carolannpearson's picture

Yum, quick and easy. But will try with the mustard next time to add that extra kick!

fluffybunny27's picture

SOOOooo yummy! It made my kitchen smell amazing! Real comfort food. I used a pack of veggie bacon and it still tasted good. Think I might add a little Paprika next time as i'm sure veggie bacon isn't as flavoursome as 'proper' bacon! Really filling. Will definitely be making some to freeze and take to work over the winter.

janet0915's picture

Really simple and tasty - I love this! I've also made it using left-over home cooked ham in place of the bacon and added a tbsp of wholegrain mustard with the stock - bit different but I like it as a variation.

fifimacca's picture

Absolutely love this!! So simple to make and really tasty - what a winner!

eleanormayo's picture

Delicious & so easy to chuck together, a real "fall back option" after work.

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