Hello, I’m Kate. Today, I will show you a way to make vickys leek potato soup with pancetta gf df ef sf nf recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really 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 popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Vickys Leek Potato Soup with Pancetta GF DF EF SF NF is something that I’ve loved my whole life.
To bewith this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 1 tbsp olive oil
- Take 200 grams pancetta, cubed
- Get 4 large leeks, trimmed sliced
- Make ready 1 clove garlic, minced
- Get 2 tsp thyme leaves
- Make ready 1100 ml gluten-free vegetable stock
- Get 450 grams potatoes, peeled sliced
- Prepare 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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