Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, potato, leek, lentil, pancetta soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
On another baking sheet lined with parchment paper, lay out pancetta slices in a single layer. Place both baking sheets in the oven and cook until croutons are toasted and pancetta is crispy. This leek and potato soup recipe is easy and delicious.
Potato, Leek, Lentil, Pancetta Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Potato, Leek, Lentil, Pancetta Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
- Get good size Potatoes, diced
- Take Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- Get chunk of Pancetta (I used “hot”)
- Prepare Garlic
- Prepare Orange Lentils (Dry)
- Take Onions coarsely chopped
- Take Vegetable Stock (or chicken)
- Take Water
- Get Salt to taste (You can add pepper)
- Make ready Vegetable Oil
- Take Chives and dry Parsley
This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture. This is a recipe you can assemble in the slow cooker and leave for the whole day, coming home to the sweet, earthy, caramel perfume of long-cooked leeks and potato. 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. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
Steps 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 🥖🍲
In a large soup pot saute leeks, onions, garlic and carrot until. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. This easy recipe for potato, leek, and celery root soup is great served warm on cool days or chilled on warm ones. If you can't find celery root, add an extra potato and a couple of stalks of celery as a substitute. The entire celery plant is gently anti-inflammatory, anti-arthritic, and healing for the liver.
So that is going to wrap this up for this special food potato, leek, lentil, pancetta soup recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
