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.
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.
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!
Definitely going to try this!
Thanks Paula. Enjoy!