Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys leek & potato soup with pancetta gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this recipe, we must first prepare a few components. You can cook vickys leek & potato soup with pancetta gf df ef sf nf using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
- Make ready 1 tbsp olive oil
- Make ready 200 grams pancetta, cubed
- Prepare 4 large leeks, trimmed & sliced
- Take 1 clove garlic, minced
- Make ready 2 tsp thyme leaves
- Prepare 1100 ml gluten-free vegetable stock
- Make ready 450 grams potatoes, peeled & sliced
- Take salt & pepper
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Instructions to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
- In a large pan, heat the olive oil and cook the pancetta cubes until crisp
- Remove from the pan with a slotted spoon and set aside
- 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
- Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
- 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
- Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta
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