Leek, Butterbean and Bacon Soup Recipe

A very tasty leek soup recipe
Yield: 4    Preparation Time: 30 mins    Cooking Time: 1 hr
An absolutely delicious soup best served with warm crusty bread.


1 leek cleaned, trimmed and finely chopped
1 onion finely chopped
110g smoked streaky bacon
2 small stick of celery finely chopped
225g dried butter beans
150ml milk
25g butter
2 tablespoons of oil
1 liter water
1 garlic clove
1 bay leaf

Recipe Instructions

Prepare the vegetables.
Soak the beans overnight and drain them well. Clean and finely chop all the vegetables.

Fry the bacon.
Heat the tablespoons of oil over a medium heat and cook the bacon until golden brown and lightly crispy.

Boil the soup.
Add the bay leaf and 1 liter of water as well as the soaked butter beans. Bring to the boil then reduce the heat and simmer for 25 minutes until the beans are tender. Skim off any scum that comes to the surface.

Cook the vegetables.
Heat the butter and the rest of the oil in a separate saucepan and add the remaining chopped vegetables. Stir well coating the vegetables and cook over a low heat for 10 minutes.

To finish.
Place everything into one pan discarding the bay leaf and mix together well. Add the garlic and simmer covered for 10 minutes. Mash the beans against the side of the pan with a fork allowing the beans to thicken the soup. Pour in the milk and season well.