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The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
- Get 6 good size Potatoes, diced
- Provide 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- Prepare 1 chunk of Pancetta (I used “hot”)
- Provide 1 clove Garlic
- Prepare 1/2 cup Orange Lentils (Dry)
- Prepare 2 Onions coarsely chopped
- Take 4 cups Vegetable Stock (or chicken)
- Prepare 3 cups Water
- Use Salt to taste (You can add pepper)
- You need 1 tbsp Vegetable Oil
- Prepare handful Chives and dry Parsley
Instructions to make Potato, Leek, Lentil, Pancetta Soup:
- In a soup pot, heat Oil. Sauté the Pancetta for 5 minutes. Add Onions and Garlic. Sauté for 10 minutes. Stirring often. Add Leeks. Sauté all together for another 10 minutes (or until you think it looks married and ready). Add Potatoes, Lentils and Stock. Bring to a boil. Once it has a rolling boil going, lower to simmer. Simmer for approx 2 hours. Taste for saltiness. If the Pancetta didn’t salt it enough, add Salt to taste.
- Top with Parsley and Chives before serving. My husband added a couple teaspoons of plain Greek Yogurt to his soup bowl to cream it up. You can also top it with grated Parmigiana Cheese to add more of a salty taste. We ate this with oven heated crusty Italian bread 🥖🍲
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. This leek and potato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food. Of the winter soups, leek and potato is one of the most comforting and familiar - and Darina Allen's makes the most of seasonal, local veg. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture.
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