Hi, I’m Elise. Today, I’m gonna show you how to prepare vickys leek & potato soup with pancetta gf df ef sf nf recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF Recipe
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF is something which I’ve loved my whole life.
To get started with this particular 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 can achieve it.
The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
- Take 1 tbsp olive oil
- Prepare 200 grams pancetta, cubed
- Get 4 large leeks, trimmed & sliced
- Make ready 1 clove garlic, minced
- Prepare 2 tsp thyme leaves
- Make ready 1100 ml gluten-free vegetable stock
- Make ready 450 grams potatoes, peeled & sliced
- Get salt & pepper
Steps 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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