"This potato, leek, and pancetta soup is a creamy, comforting blend of earthy potatoes, sweet leeks, and savory pancetta, enriched with heavy cream and infused with fresh thyme for a luxurious and hearty dish."
Potato, Leek, and Pancetta Soup
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Prep time: 20mins
Cook time: 1hr 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces diced pancetta
- 2 large washed and chopped leeks
- 2 pounds Yukon Gold potatoes
- 3 cloves minced garlic
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon freshly chopped thyme
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated parmesan cheese
- to taste salt and ground black pepper
Method
Step 1
Cook the Pancetta: In a large pot or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside on a paper towel to drain.
Step 2
Sauté the Leeks: In the same pot, add the extra virgin olive oil and most of the chopped leeks, reserving a quarter of them for a later step. Cook over medium heat, stirring occasionally, until the leeks are soft and translucent, about 5-7 minutes.
Step 3
Add Garlic and Potatoes: Add the minced garlic to the pot and cook for 1-2 minutes. Add the diced potatoes and stir to combine with the leeks and garlic.
Step 4
Add Broth and Simmer: Pour in the vegetable broth. Bring the mixture to a boil. Then, reduce the heat to low and simmer until the potatoes are very tender, about 30 minutes.
Step 5
Blend the Soup: Use an immersion blender to puree the soup directly in the pot to your desired consistency.
Step 6
Add Reserved Leeks and Seasonings: Stir in the remaining chopped leeks and thyme. Season with salt and ground black pepper to taste. Let the simmer simmer for another 10 minutes to allow the leeks to cook.
Step 7
Add Cream: Stir in the heavy cream, and adjust the seasonings to taste. Heat the cream through, and remove the soup from the heat.
Step 8
Serve: Serve the soup hot. Top with crispy pancetta, grated Parmesan cheese, and garnish with thyme.