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By Sweet July
Potato and leek soup is an all-time classic. But you know that we like to put our spin on things – and in this case, we’re adding some crispy and salty goodness. Topping this classic comfort food with pancetta does wonders. T.
Topping this classic comfort food with pancetta does wonders. The salt and crunch from the pancetta brings this creamy soup to life. Like all dishes that are cooked low and slow, we recommend preparing this in a Dutch oven–which helps to retain and distribute heat evenly. Pair with a crusty baguette and a bottle of wine, and you’ve got yourself a cozy meal perfect for any time of year.
2 oz (about 1/2 cup) pre-diced pancetta
1 tbsp olive oil
2 large leeks, white and light green parts only, halved lengthwise and sliced (about 61/2 cups)
1 large carrot, sliced (about 3/4 cup)
1 large celery stalk, sliced (about 1⁄2 cup)
1/2 tsp black pepper
2 garlic cloves, chopped (2 teaspoons)
1/2 cup dry white wine
7 cups lower-sodium vegetable stock
3 medium-size Yukon Gold potatoes, chopped (about 4 cups)
1/2 cup heavy whipping cream
2 oz Parmesan, grated (about 1⁄2 cup)
Kosher salt, to taste
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Estd. 2019
info@sweetjuly.com
Oakland, CA
© 2023 Sweet July, All Rights Reserved
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