Easiest Way to Prepare Super Quick Homemade Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

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Ingredients of Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

1. Prepare 1 tbsp of olive oil.
2. You need 200 grams of pancetta, cubed.
3. You need 4 of large leeks, trimmed & sliced.
4. You need 1 clove of garlic, minced.
5. Prepare 2 tsp of thyme leaves.
6. Prepare 1100 ml of gluten-free vegetable stock.
7. It's 450 grams of potatoes, peeled & sliced.
8. Prepare of salt & pepper.

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Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF instructions

1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp.
2. Remove from the pan with a slotted spoon and set aside.
3. 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.
4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft.
5. 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.
6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta.

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