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Vickys Leek & Potato Soup With Pancetta Recipe

Vickys Leek & Potato Soup with Pancetta Recipe
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Cooking Time : 50 minutes
Serving : 6
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Prepare the ingredients before making Vickys Leek & Potato Soup with Pancetta in your home. Then, follow these steps below to serve Vickys Leek & Potato Soup with Pancetta for your family or friends.

Ingredients: Vickys Leek & Potato Soup with Pancetta

  • 1 tbsp olive oil
  • 200 grams pancetta, cubed
  • 4 large leeks, trimmed & sliced
  • 1 clove garlic, minced
  • 2 tsp thyme leaves
  • 1100 ml gluten-free vegetable stock
  • 450 grams potatoes, peeled & sliced
  • salt & pepper

How to Make Vickys Leek & Potato Soup with Pancetta

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Leek & Potato Soup with Pancetta in your home by yourself.

    Step 1
  • In a large pan, heat the olive oil and cook the pancetta cubes until crisp
  • Step 2
  • Remove from the pan with a slotted spoon and set aside
  • Step 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
  • Step 4
  • Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
  • Step 5
  • Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish
  • Step 6
  • Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta
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