Broad bean, bacon and potato soup

    30 min

    Beautiful hearty broad bean soup, thickened with potato and flavoured with bacon. A wonderfully unique way to use in-season broad beans. Use frozen if out of season.

    133 people made this

    Serves: 6 

    • 100g bacon, chopped
    • 2 tablespoons olive oil
    • 1 onion, peeled and chopped
    • 3 cloves garlic, crushed and chopped
    • 700g broad beans, skins removed
    • 1 large potato, peeled
    • 1 chicken stock cube, dissolved in 1L water
    • salt and pepper to taste
    • grated Parmesan cheese to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan sauté bacon in hot oil until lightly browned. Add onion and garlic and sauté until soft, then add beans and diced potatoes and sauté for 3 minutes.
    2. Add the chicken stock dissolved in water. Taste, and season with salt and pepper. Bring to the boil, then turn heat to low and simmer for about 20 minutes or until potatoes are very tender.
    3. Using a hand-held blender, blend soup until smooth; simmer for another minute. Serve with grated cheese and a drizzle of olive oil.

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    Reviews in English (5)


    I had my doubts about this recipe, but due to having a pack of defrosted broad beans (because we had a new fridge/freezer delivered) I gave it a go - very easy to make, and really, really, tasty. I was very pleasantly surprised, and will definitely make it again.  -  11 Feb 2014


    As with Jo I had my doubts but a great balance of flavour, leave out salt though as it can be easily over seasoned. I used fresh beans. The recipe quarters well I didn't have enough beans ready in the garden. I used a handful of beans, a small potato and one slice of bacon as the soup was just for me.  -  13 Jul 2014


    I have just made this soup using fresh broad beans from our allotment! It tastes absolutely beautiful. I will definitely be making this soup again  -  25 Jun 2017