Leek & Potato Soup

Sometimes friends bring delicious homemade soup to work and then share the recipe after you drool over the amazing aromas. And sometimes you make that recipe a million times in one week (okay, three times) because it is that good. And of course, sometimes you share that recipe on your blog so others can enjoy the goodness. Read on, friends!
Leek & Potato Soup

Ingredients (these are all more-or-less approximate - this soup works best when you personalize!)
  • 3 cups stock (veg or chicken - your choice!)
  • 3-4 leeks, chopped
  • 3 cups chopped potato 
  • 1 onion, chopped
  • 1/2 cup cubed pancetta (or ham, or bacon, or whatever)
  • 3-4 cloves crushed garlic
  • 1tsp(-ish) Italian seasoning 
  • Salt & pepper to taste 

  • Add stock, 3 chopped leeks, 2 cups chopped potatoes, onion, and Italian seasoning to large pan and bring to a boil. Cover and simmer until all veg is soft. Remove from heat and blend with an immersion blender (or very carefully in a blender).
  • Meanwhile, in a separate pan, begin to cook the pancetta. Just before it's fully cooked, add the remaining chopped leek and chopped potatoes. Cook until veg is almost tender and perhaps a bit crispy on the outside. 
  • Add cooked pancetta, leek and potato to blended soup. Continue to simmer until potatoes are soft. 
  • Season with salt & pepper and serve with grated cheddar

Leek & Potato Soup

Hope you love this soup as much as I do - it's even better the next day!

Much love, 

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