Creamy Potato And Pancetta Soup

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.

2. 2

   Heat oil in a large saucepan on medium heat. Saute leek and garlic for 3-4 mins, until tender. Add potato and stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 mins, until vegetables are tender.

3. 3

   Meanwhile, arrange pancetta in a single layer on prepared pan. Bake for 5-8 mins, until crisp. Break into pieces.

4. 4

   Puree soup with an immersion blender or in food processor until smooth. Return to saucepan. Stir in 1 cup of the cream, and reheat gently on medium heat. Serve topped with a drizzle of remaining cream, pancetta, Parmesan cheese and chives. Accompany with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.