Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
A lovely thick creamy soup for a filling meal on it's own
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
A lovely thick creamy soup for a filling meal on it's own
Cooking Instructions
- 1
In a large pan, heat the olive oil and cook the pancetta cubes until crisp
- 2
Remove from the pan with a slotted spoon and set aside
- 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
Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
- 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
- 6
Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta
Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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