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Budget-friendly leek, butter bean & crispy chorizo soup in a simple bowl

Leek, butter bean & crispy chorizo soup

A star rating of 4.7 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread

  • Freezable
Nutrition: Per serving


  • 30g unsalted butter
  • olive oil , for frying
  • 2 large leeks , sliced
  • 1 large garlic clove , crushed
  • 2 x 400g cans butter beans , drained and rinsed
  • 800ml hot chicken or vegetable stock
  • 4 tbsp crème fraîche , plus extra to serve
  • 225g chorizo , finely cubed
  • 4 rosemary sprigs , leaves picked and finely chopped
  • bread , to serve


  • STEP 1

    Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

  • STEP 2

    Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.

  • STEP 3

    Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

Recipe from Good Food magazine, December 2018

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A star rating of 4.7 out of 5.40 ratings

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