Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

Source : In A Large Pan Heat The Olive Oil And Cook The Pancetta Cubes Until Crispremove From The Pan With A Slotted Spoon And Set Asideadd The Leeks Garlic A...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 17, 2026

Step:

  1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp

    Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF recipe step 1 photo

  2. Remove from the pan with a slotted spoon and set aside

  3. 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

    Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF recipe step 3 photo

  4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft

    Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF recipe step 4 photo

  5. 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

  6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta

Ingredients

  1. 1 tbsp olive oil
  2. 200 grams pancetta, cubed
  3. 4 large leeks, trimmed & sliced
  4. 1 clove garlic, minced
  5. 2 tsp thyme leaves
  6. 1100 ml gluten-free vegetable stock
  7. 450 grams potatoes, peeled & sliced
  8. salt & pepper

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