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Potato, Leek, Lentil, Pancetta Soup
Potato, Leek, Lentil, Pancetta Soup

Before you jump to Potato, Leek, Lentil, Pancetta Soup recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Can Fast Food Be Healthy?

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We hope you got benefit from reading it, now let’s go back to potato, leek, lentil, pancetta soup recipe. To cook potato, leek, lentil, pancetta soup you only need 11 ingredients and 2 steps. Here is how you do it.

The ingredients needed to make Potato, Leek, Lentil, Pancetta Soup:
  1. Prepare good size Potatoes, diced
  2. Take Leeks cleaned well. Slice down the middle and cut into thin half moon slices
  3. Get chunk of Pancetta (I used “hot”)
  4. Use Garlic
  5. You need Orange Lentils (Dry)
  6. Provide Onions coarsely chopped
  7. You need Vegetable Stock (or chicken)
  8. Use Water
  9. Get Salt to taste (You can add pepper)
  10. Take Vegetable Oil
  11. Prepare Chives and dry Parsley
Steps to make Potato, Leek, Lentil, Pancetta Soup:
  1. 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.
  2. 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. I also used an immersion blender to puree everything after the potatoes were soft because I prefer a creamy potato soup instead of a chunky one (Although I did separate out some of the leeks first to leave them whole). 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 easy potato leek soup is one of my family's favorite, the flavor of leek blended with potato's texture combined really well.

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