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.  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.

Add 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.

Serve with homemade bruschetta or garlic bread.

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