Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, potato, leek, lentil, pancetta soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Potato, Leek, Lentil, Pancetta Soup is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Potato, Leek, Lentil, Pancetta Soup is something that I have loved my entire life.

Whip up this simple soup as a starter for a dinner party or a light supper when you need a bit of comfort - it has a beautiful silky texture. Make this Potato Leek Soup vegetarian by swapping the chicken stock for vegetable stock. Sprinkle some crumbled feta or goat cheese on top of.

To get started with this recipe, we must first prepare a few ingredients. You can have potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Take 6 good size Potatoes, diced
  2. Make ready 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Make ready 1 chunk of Pancetta (I used “hot”)
  4. Take 1 clove Garlic
  5. Get 1/2 cup Orange Lentils (Dry)
  6. Take 2 Onions coarsely chopped
  7. Prepare 4 cups Vegetable Stock (or chicken)
  8. Make ready 3 cups Water
  9. Take Salt to taste (You can add pepper)
  10. Make ready 1 tbsp Vegetable Oil
  11. Take handful Chives and dry Parsley

Place both baking sheets in the oven and cook until croutons are toasted and pancetta is crispy. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Potato Leek Soup is a simple, flavorful soup that is total comfort food. This creamy potato leek soup recipe is sure to become a family favorite.

Instructions to make Potato, Leek, Lentil, Pancetta Soup:
  1. In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
  2. Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲

This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture. This is a recipe you can assemble in the slow cooker and leave for the whole day, coming home to the sweet, earthy, caramel perfume of long-cooked leeks and potato. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners. Garlic butter base, croutons on top! What goes in Leek and Potato Soup.

So that is going to wrap this up with this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!