Ingredients: Serves 8
2 Tablespoons Butter
1 Tablespoon Extra Virgin Olive Oil
2 Gloves Garlic finely chopped or crushed
1 Medium Onion finely chopped
1/3 Cup Pancetta
3 Medium-sized Leeks sliced up to tender green
4 Medium or 3 Large Potatoes (sliced)
8 cups Chicken Stock
Salt and Pepper to taste
In a large pot, melt butter and add olive oil. Add onions, garlic and pancetta. Cook for 3 minutes or until onions become soft & translucent. Thinly slice the leeks, separate into rings and rinse under cold water in a colander. Drain the leeks and add them to the pot. Stir and cook for 5 minutes or until leeks become tender.
Add sliced potatoes to the pot.
Serve with homemade bruschetta or garlic bread.
Leave a comment and let us know how you made out.