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date: 2020-12-13T17:06:07.063Z
image: https://img-global.cpcdn.com/recipes/5882623431802880/751x532cq70/vickys-leek-potato-soup-with-pancetta-gf-df-ef-sf-nf-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/5882623431802880/751x532cq70/vickys-leek-potato-soup-with-pancetta-gf-df-ef-sf-nf-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/5882623431802880/751x532cq70/vickys-leek-potato-soup-with-pancetta-gf-df-ef-sf-nf-recipe-main-photo.jpg
author: Dominic Washington
ratingvalue: 4.1
reviewcount: 17117
recipeingredient:
- "1 tbsp olive oil"
- "200 grams pancetta cubed"
- "4 large leeks trimmed sliced"
- "1 clove garlic minced"
- "2 tsp thyme leaves"
- "1100 ml glutenfree vegetable stock"
- "450 grams potatoes peeled sliced"
- " salt pepper"
recipeinstructions:
- "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"
categories:
- Recipe
tags:
- vickys
- leek
-
katakunci: vickys leek
nutrition: 288 calories
recipecuisine: American
preptime: "PT34M"
cooktime: "PT48M"
recipeyield: "4"
recipecategory: Dinner
---
![Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF](https://img-global.cpcdn.com/recipes/5882623431802880/751x532cq70/vickys-leek-potato-soup-with-pancetta-gf-df-ef-sf-nf-recipe-main-photo.jpg)
Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, vickys leek & potato soup with pancetta gf df ef sf nf. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes delicious. It's appreciated by millions daily. Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF is something that I've loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have vickys leek & potato soup with pancetta gf df ef sf nf using 8 ingredients and 6 steps. Here is how you can achieve that.
##### The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
1. Get 1 tbsp olive oil
1. Take 200 grams pancetta, cubed
1. Make ready 4 large leeks, trimmed & sliced
1. Take 1 clove garlic, minced
1. Take 2 tsp thyme leaves
1. Make ready 1100 ml gluten-free vegetable stock
1. Make ready 450 grams potatoes, peeled & sliced
1. Take salt & pepper
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##### Steps to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp
1. Remove from the pan with a slotted spoon and set aside
1. 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
1. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
1. 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
1. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta
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