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date: 2020-07-27T18:37:56.218Z
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: Lena Martinez
ratingvalue: 4.9
reviewcount: 31904
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: 151 calories
recipecuisine: American
preptime: "PT38M"
cooktime: "PT30M"
recipeyield: "1"
recipecategory: Lunch
---
![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)
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To begin with this recipe, we have to first prepare a few components. 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 it.
##### The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
1. Prepare 1 tbsp olive oil
1. Get 200 grams pancetta, cubed
1. Get 4 large leeks, trimmed & sliced
1. Prepare 1 clove garlic, minced
1. Get 2 tsp thyme leaves
1. Make ready 1100 ml gluten-free vegetable stock
1. Prepare 450 grams potatoes, peeled & sliced
1. Get salt & pepper
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##### Instructions 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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So that is going to wrap this up with this special food vickys leek & potato soup with pancetta gf df ef sf nf recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!