vickys leek potato soup with pancetta gf df ef sf nf

Ingredients vickys leek potato soup with pancetta gf df ef sf nf

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

how to make vickys leek potato soup with pancetta gf df ef sf nf

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

Remove from the pan with a slotted spoon and set aside

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

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

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

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