Vickys Leek & Potato Soup with Pancetta

1. 1

   In a large pan, heat the olive oil and cook the pancetta cubes until crisp

2. 2

   Remove from the pan with a slotted spoon and set aside

3. 3

   Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft

4. 4

   Add the potatoes and stock to the pan.

5. 5

   Bring to the boil then simmer for 15 minutes or until the potatoes are soft

6. 6

   Let the soup cool a bit then puree the whole lot in a blender.

7. 7

   Return to the pan and add in the pancetta, reserving some for garnish

8. 8

   Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta

* Per serving · 4 servings · Values may vary.

No additional tips available.