Potato Leek Soup with Pancetta
A creamy, comforting Italian-style potato leek soup made with tender potatoes, sweet leeks, and crispy pancetta. Simple ingredients come together for a hearty soup that's perfect for a cozy lunch or dinner.
Ingredients
- 2 Tbsp. olive oil
- 1 cup diced pancetta
- 2 leeks washed and cut into small dice
- 2 Tbsp. minced garlic
- 6 medium potatoes peeled and cut into medium size dice
- 4 cups chicken or vegetable stock
- 1 cup water
- 2 Tbsp. butter
- a few thyme sprigs
Instructions
- Start by cleaning and trimming the leeks
- Peel and cut the potatoes into medium dice
- In a stock pot or Dutch oven over medium high heat in the olive oil cook the pancetta until crisp remove and set aside
- In the same pot add the cleaned leeks cook until soft and translucent. Then add the potatoes and stir to well combined. Salt and pepper to taste
- Add the rest of the ingredients. Cover and simmer for 15-20 minutes, or until the potatoes are fork tender.
- For a smooth consistency use an emersion blender or food processor . Top with chopped Italian parsley.
Notes
Take your time sautéing the leeks. Cook them gently with the pancetta until soft and sweet without browning them. This creates a deeper flavor and gives the soup that delicious Italian-style base.