Potato, Leek and Broccoli Soup with Pancetta Crumbs

Name: Potato, Leek and Broccoli Soup with Pancetta Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks unsalted butter; 6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups); 4 pounds large Yukon Gold potatoes, peeled and thinly sliced; 1 bunch broccoliflorets coarsely chopped, stems peeled and sliced; 4 cups chicken stock or low-sodium broth; 2 cups half-and-half or heavy cream; Salt and freshly ground white pepper; One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes; 1/4 cup canola oil; 2 ounces thinly sliced pancetta, finely chopped (1/4 cup); 2 tablespoons chopped sage; 1 tablespoon chopped rosemary

Servings: persons

1 1/2 sticks unsalted butter
6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups)
4 pounds large Yukon Gold potatoes, peeled and thinly sliced
1 bunch broccoliflorets coarsely chopped, stems peeled and sliced
4 cups chicken stock or low-sodium broth
2 cups half-and-half or heavy cream
Salt and freshly ground white pepper
One 12-ounce loaf of sourdough bread, crusts removed and bread cut into 1-inch cubes
1/4 cup canola oil
2 ounces thinly sliced pancetta, finely chopped (1/4 cup)
2 tablespoons chopped sage
1 tablespoon chopped rosemary

1
In a very large pot, melt 1 stick of the butter.
2
Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently.
3
Add the stock and 6 cups of water, cover and bring to a boil.
4
Simmer over moderate heat until all of the vegetables are tender, about 10 minutes.
5
Working in batches, puree the soup until very smooth.
6
Return the puree to the pot and stir in the half-and-half.
7
Season the soup with salt and white pepper.
8
Keep warm.
9
Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form.
10
In a large skillet, melt the remaining 4 tablespoons of butter in the oil.
11
Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes.
12
Drain on paper towels.
13
Ladle the soup into bowls, garnish with the pancetta crumbs and serve.

1606

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 sticks unsalted butter, 6 small leeks (about 1 3/4 pounds), white and light green parts only, thinly sliced (4 cups), 4 pounds large Yukon Gold potatoes, peeled and thinly sliced, 1 bunch broccoliflorets coarsely chopped, stems peeled and sliced, and more.

Yes, Potato, Leek and Broccoli Soup with Pancetta Crumbs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!