Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, potato, leek, lentil, pancetta soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Potato, Leek, Lentil, Pancetta Soup is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Potato, Leek, Lentil, Pancetta Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.
A warming soup, combining the delicious flavours of leek with spicy chilli. Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper. Potato Leek Soup is a classic!
To get started with this particular recipe, we have to prepare a few components. You can cook potato, leek, lentil, pancetta soup using 11 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
- Make ready 6 good size Potatoes, diced
- Prepare 4 Leeks cleaned well. Slice down the middle and cut into thin half moon slices
- Make ready 1 chunk of Pancetta (I used “hot”)
- Get 1 clove Garlic
- Get 1/2 cup Orange Lentils (Dry)
- Get 2 Onions coarsely chopped
- Prepare 4 cups Vegetable Stock (or chicken)
- Get 3 cups Water
- Prepare Salt to taste (You can add pepper)
- Make ready 1 tbsp Vegetable Oil
- Take handful Chives and dry Parsley
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. 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.
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 🥖🍲
Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. 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. In a large soup pot saute leeks, onions, garlic and carrot until. 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. Sweet potatoes have so much more flavor and are so much healthier than white potatoes.
So that’s going to wrap this up for this exceptional food potato, leek, lentil, pancetta soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
