Leek and Potato Soup with Pancetta

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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

Directions:

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.  011Thinly 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.015

Add sliced potatoes to the pot.

019Add 8 cups (two  900 ml tetra boxes) of chicken stock.  Bring to a boil and then simmer covered for at least 1 hour.  Two hours would be ideal, but sometimes we just don’t have that amount of time.

Remove from heat and let the soup rest for a few minutes.  Using a hand blender, puree the soup until it is smooth.032

Serve with homemade bruschetta or garlic bread.

Leave a comment and let us know how you made out.

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3 thoughts on “Leek and Potato Soup with Pancetta

  1. This sounds delicious, I love using leeks. Will definitely try this, thanks for the recipe! Made a really good “pasta fagioli” for my grandchildren this week, it was awesome!

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