Leek, Potato and Pancetta Soup

This leek, potato and pancetta soup is so simple to make and makes a great autumnal dinner to feed the family when it’s served with some buttered crusty bread.  It’s delicious, homely, warming and budget friendly!

Feeds 6-8.

To make this soup you’ll need:

  • A knob of butter
  • 200g pancetta, or chopped bacon
  • 6 leeks, sliced
  • 6 carrots, chopped
  • 6-8 potatoes, chopped
  • Vegetable stock, enough to cover the vegetables
  • salt, pepper and oregano to season

To make this soup:

  1. In a large pan melt the butter and fry the pancetta/bacon.
  2. After the pancetta is cooked through, add the leeks and stir occasionally until softened.
  3. Add in the carrots and potatoes.
  4. Pour over enough vegetable stock to cover the ingredients.
  5. Season with some salt, pepper and a sprinkle of oregano.
  6. Bring to the boil, then turn down to a simmer with the lid on for about half an hour.
  7. You can serve as it is or blend it to a smooth consistency. 

Vegetarian: simply omit the pancetta for a delicious vegetarian soup.

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Much love,
Alexandra xx


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