Name: Creamy potato and pancetta soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 leek, washed, thinly sliced; 3 clove garlic, crushed; 500 gram potatoes, peeled, chopped; 5 cup vegetable or chicken stock; 4 slices pancetta; 300 millilitre carton cream; shaved parmesan, to serve; chives, to serve; crusty bread, to serve

Creamy potato and pancetta soup

Serves 4

Makes 6 Cup

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 leek, washed, thinly sliced

3 clove garlic, crushed

500 gram potatoes, peeled, chopped

5 cup vegetable or chicken stock

4 slices pancetta

300 millilitre carton cream

shaved parmesan, to serve

chives, to serve

crusty bread, to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Heat oil in a large saucepan on medium. Saute leek and garlic for 3-4 minutes, until tender.

3.Add potato and stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes, until vegetables are tender.

4.Meanwhile, arrange pancetta in a single layer on oven tray. Bake for 5-8 minutes, until crisp. Break into pieces.

5.Puree soup with a hand blender or in a food processor until smooth. Return to saucepan, stir 1 cup cream through, and reheat gently on medium. Serve topped with a drizzle of cream, pancetta, parmesan and chives. Accompany with bread.

MAKES 6 CUPS You can freeze this soup without the cream. Add when reheating.
Note

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