Leek & bacon soup

Contains pork – recipe is for non-Muslims only
This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 322
  • fat 11g
  • saturates 4g
  • carbs 42g
  • sugars 4g
  • fibre 4g
  • protein 16g
  • salt 2.53g


  • 4 leeks, trimmed and thickly sliced
  • 8 rashers smoked streaky bacon, chopped
  • 1½ l hot chicken stock
  • 2 sprigs rosemary, needles finely chopped
  • 200g pasta shapes


  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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