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Potato and Leek Soup with Crispy Pancetta
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.
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.
Watch the dish →
Ingredients
step 1
Heat a large, heavy-bottomed pot or Dutch oven over medium. Add pancetta and cook, stirring often, until crisp, 4 to 6 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate.
step 2
Add oil to pancetta drippings in Dutch oven; increase heat to medium-high. Add leeks, carrot, celery and pepper; cook, stirring occasionally, until slightly softened, about 6 minutes. Add garlic; cook, stirring constantly, for 1 minute. Add wine; cook, stirring often, until almost completely evaporated, about 4 minutes. Add stock and potatoes; bring to a boil over high. Partially cover Dutch oven; reduce heat to low, and simmer until potatoes are tender, about 30 minutes. Remove from heat, uncover, and let cool 15 minutes.
step 3
Transfer half of the leek mixture to a blender; add 1/4 cup of the cream and 1/4 cup of the Parmesan. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 35 seconds. Transfer pureed soup to a bowl. Repeat procedure with remaining leek mixture, cream and Parmesan. Return soup to Dutch oven. Season with salt to taste. Divide soup evenly among 6 bowls—and sprinkle evenly with pancetta.
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