Potato, Leek and Pancetta Soup

prep time:: 30 min
total time:: 1 hr

Makes 8 servings

Pancetta is the Italian version of bacon. Unlike bacon, however, pancetta is not smoked. You can substitute bacon if you prefer the smokey flavor. Regardless, using the drippings from the meat to saute the leeks in really brings a lot of flavor and depth to the soup. It’s perfect for those cold winter nights.

ingredients

1 tablespoon olive oil
1/3 pound pancetta, cut into small pieces
6 large leeks, white part only, cleaned and thinly sliced
2 cloves garlic, minced
1 pound idaho potatoes, peeled and cut into pieces
5 cups chicken stock
salt and pepper
1 tablespoon chopped fresh chives

directions

1
In a large stock pot heat the olive oil over medium heat. Add the pancetta and cook until browned. Remove the pancetta from the pan leaving the oil in the pan. If there is not roughly 2 tablespoons of oil left in the pan add some more in.
2
Add the leeks to the pan, spinkle with salt and pepper and cook over medium-low heat until tender but not browned, about 20 minutes. Add the minced garlic and cook for 2 more minutes. Stir in 4 cups of the chicken stock and the potatoes. Raise the heat to medium-high and bring to a boil. Then reduce the heat to low and simmer until the potatoes are soft, about 20 minutes.
3
Use a hand emulsion blender to puree the soup until smooth. If you don’t have a hand blender then carefully transfer the soup to a blender or food processor to puree. If the soup is too thick you can add more of the chicken stock to thin it out. Season with salt and pepper.
4
Ladle into soup bowls and garnish with a few pieces of pancetta and chives.

Source: Dena