Recipe: Creamy leek and potato soup with crispy pancetta

Try this simple, delicious and nutritious homemade vegetable soup for the chilliest autumn days.

Creamy leek and potato soup with crispy pancetta (4 serves).

 

INGREDIENTS

50 g (1¾ oz) butter

400 g (14 oz) Désirée potatoes, peeled and cut into 1cm (½in) dice

1 onion, cut into 1cm (½in) dice

300 g (10½oz) leeks, very thinly sliced

1.2 litres (2 pints) vegetable stock

150 ml (5 fl oz) double cream

125 ml (4 fl oz) milk

For the topping

The green part of 1 medium leek

2 tbsp butter

2 thin slices of pancetta

METHOD

Melt the butter in a heavy saucepan. Add the potatoes, onion and leeks and stir them in the butter until coated. Season, then cover the pan and cook over a gentle heat for 8-10 minutes, or until the vegetables are soft. Pour in the stock and, leaving the pan uncovered, bring to the boil and simmer for 8-10 minutes. Purée in a blender until smooth, then season well. Pour the soup into a

clean pan and stir in the cream and milk. For the topping, finely shred the green part of the leek and melt the butter in a pan. When the butter is hot, gently cook the leek in it for a few minutes until softened. Place the pancetta under a medium grill and cook until crisp. Transfer onto kitchen paper. Reheat the soup to a gentle simmer (add some extra stock if it’s too thick), then pour into warmed bowls. To serve, top with a little pile of the green leek and broken pieces of pancetta.