Bacon Leek and Mushroom Soup

This warming, filling and healthy soup is great to make on a Sunday and have for lunches during the week as it keeps well in the fridge for 2 – 3 days.

Lean bacon, leeks, mushrooms, potato all cooked in stock and finished with skimmed milk and chopped fresh parsley.

Serves 4 – 6

Low – calorie cooking spray

8 slices of lean un – smoked back bacon, visible fat removed

2 leeks, cleaned and sliced

1 medium potato, chopped

200g mushrooms, chopped

Salt and black pepper

1tsp lazy chilli

1tsp Dijon mustard

1tsp dried mixed herbs

700ml chicken stock

200ml skimmed milk

Chopped parsley to garnish


Place a large, lidded saucepan over a medium heat, spray with low – calorie cooking spray.

Add the bacon and cook until golden brown, add the leeks, potato and cook for 5 minutes until staring to soften. Add the mushrooms and cook for a further 5 minutes.

Add the chilli, Dijon mustard, salt and black pepper and mixed herbs.

Stir in the stock, reduce the heat to low and cook for 30 minutes until the potato is tender.

Remove from the heat stir in the milk and serve garnished with chopped parsley.


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