“This soup keeps well in the fridge, and a fantastic starter for a pork meal”

  • 25 g butter
  • 70g pancetta cubetti affumicata
  • 1 onion, chopped
  • 400 g leeks, trimmed and sliced
  • 3 medium potatoes, peeled and diced
  • 1.4 l vegetable stock, hot
  • 142 ml soya cream
  • 70g pancetta cubetti affumicata, to serve

Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.

Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft.

Fry the remaining 70g of pancetta in a frying pan until crisp, and set aside.

Leave the soup to cool for a few mins, then blend in a food processor in batches until smooth, or use a hand blender if you have one. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with the crisp pancetta cubes and eat with toasted or warm crusty bread on the side.

Source : Derived from leek, bacon & potato soup in Good Food : April 2007

Servings/Yield : 4-6 servings

Difficulty : Easy

Preparation Times : Prep: 30 Minutes Cook: 30 Minutes

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