Italian potato & pasta soup

By Faeza
24 June 2015


  • 25g butter
  •  1 leek, thinly sliced
  •  2 tsp olive oil
  •  500g sebago potatoes, peeled, coarsely chopped
  •  1L chicken stock
  •  250g rindless smoked bacon
  •  400g can diced tomato
  •  2 bay leaves
  •  1/2 cup orecchiette pasta
  •  1 cup water
  •  Pesto, to serve
  •  Baby basil leaves, to serve


Step 1

Heat butter and olive oil in a large saucepan over medium-high heat.

Step 2

Add leek and bacon. Cook, stirring, for 5 minutes or until softened. Add potatoes, canned tomato, stock and bay leaves. Simmer, partially covered, for 15 minutes or until potatoes are soft.

Step 3

Add pasta and 1 cup of water. Simmer for 25 minutes or until pasta is cooked. Season. Dollop with pesto. Sprinkle with baby basil leaves.