Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

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
Steps
- 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
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